Pumpkin Spice Scones

• 2 cups all-purpose flour
• 1/3 cup packed light brown sugar
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp ginger
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• ¼ tsp. salt
• 8 tbsp. cold, unsalted butter, cut into pieces
• 1/2 cup buttermilk
• 1/2 cup pumpkin puree
• 1 tsp. vanilla extract

For the glaze:

• 1 cup powdered sugar
• ¼ tsp. ground cinnamon
• 2 tbsp. milkPreheat the oven to 400° F.

  Combine the flour, brown sugar, spices, baking powder, baking soda and salt in a medium bowl and whisk to combine.  Add the cold butter chunks to the bowl and using a fork,  cut the butter into the dry ingredients until the mixture resembles coarse lumpy sand and the largest butter pieces are no bigger than the size of a pea.

  In a small bowl  combine the buttermilk,  pumpkin puree and vanilla.  Add the wet ingredients to the bowl with the dry ingredients and  stir together gently just until the dough comes together.  Kind of like when you are making biscuits.  Don’t over work or they will be hockey pucks.   If necessary, knead a bit with your hands, but be careful.  Don’t over work or they will be hockey pucks.

  Now you can transfer the whole sticky lump of dough to a prepared baking sheet.  Gently pat the dough into a 8 or 9-inch round.  Remember, be gentle.  Like I said above, kind of like making biscuits.   Bake for about 22-25 minutes (until a toothpick inserted in the center comes out clean).

  Allow to cool to room temperature before slicing them.  You can slice the baked dough into 6  to8 wedges depending on the size you prefer.

  For Glaze:

  Combine the powdered sugar and cinnamon in a small bowl.

  Add the milk a little at a time and whisk to combine, until a thick glaze is formed.  (Be careful, you can always add more milk but you can’t take it out.  use a little at a time to reach the consistency you prefer)  Use a spoon or fork to drizzle the glaze over the finished scones.  Allow the glaze to set before serving.  Enjoy