Ingredients

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the pumpkin, egg, heavy cream, molasses, and vanilla. Set aside.

In a food processor fitted with the s-shaped blade attachment, combine the flour, brown sugar, baking powder, baking soda, salt, and spices. Process for about 20 seconds to combine.

Cut the cold butter into 1/2-inch chunks. Add to the food processor and pulse until the mixture resembles coarse meal.  It should look crumbly with some pea size chunks of butter. Add the pumpkin mixture and pulse briefly until the mixture comes together. The dough ahould be sticky with some pea size clumps of butter still remaining.

Lightly flour a work surface. Dump the dough onto the floured surface and dust the top lightly with more flour. Using your hands, gently knead the dough until it comes together into a smooth ball. Divide the dough in half. Dust your work surface with flour again and form each half into a 5-inch circle, about 3/4-inch thick. Using a sharp knife dusted with flour, slice each circle into six even wedges (cut each circle in half, then cut each half into thirds). Place the wedges on the prepared baking sheet.

Bake the scones for 12-15 minutes. They are done when the bottoms are slightly browned but not burnt. Remove from oven and cool.

To make the glaze, whisk all of the ingredients in a small bowl until well combined with no lumps.

When the scones are cool, spread the frosting on top.

I like to make a full batch but only cook half and freeze the other half. I roll out the dough and cut it into six even wedges then wrap in Saran Wrap and place on a flat surface in the freezer. The scones can be cooked directly from the freezer with a few extra minutes of baking time.