G.F. Pumpkin Spice Scones

For the Scones:

2 cups Bob’s Red Mill 1:1 Baking flour

½ cup brown sugar

½ cup (1 stick) salted butter, cut into approx. 1 TBSP pieces

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon ground cloves

½ teaspoon ground ginger

½ teaspoon of ground nutmeg

¼ teaspoon salt

½ cup pureed pumpkin

4 tablespoons of milk

1 egg

For the cream cheese glaze:

4 ounces of cream cheese, softened

¼ cup powder sugar

1 tablespoon milk

¼ teaspoon cinnamon

1/8 teaspoon ground all spice

-In a large bowl add the dry ingredients and the butter. Blend until the it resembles a course, pea-like sized mixture.

-In a separate bowl combine the wet ingredients and blend until combined. Add to the dry ingredients. 

-Next pour the dough onto a lightly floured piece parchment paper. Gently roll our or flatten the dough to approximately a 9 inch circle ½ inch thickness. 

-Using a pizza cutter, cut the dough into triangles, and spread them out allowing space between each scone. 

-Bake at 400 degrees for 10-15 minutes.

-While the scones are baking make the cream cheese glaze: In a medium size bowl combine the glaze ingredients and mix well. 

-When the scones are completely cool: spread the glaze with a knife or add the glaze to a plastic bag, cut the tip off and ice the scones.