Happy October! It’s amazing to me that it’s already here, but it is! My favorite part about this month is pumpkin anything and everything. Me and Frank just picked up a big handsome pumpkin at the farm market the other day and it always cheers me up seeing it gaurding our back door. Not to mention all the pumpkin foods and drinks – they’re everywhere and I’m always excited to dig into some old classics and I can’t wait to try out some new tasty recipes. So I thought it’d be great to make some pumpkin scones to enjoy in the morning (and maybe in the afternoon too…) with some tea. They came out great and the icing does add the perfect amount of sweetness to them too!

Adapted from Pinch My Salt

Ingredients

1 cup of Flour

1 cup of Cake Flour

1 1/2 tsp of Baking Powder

1/2 tsp of Salt

1/2 tsp of Cinnamon

1/2 tsp of Nutmeg

1/4 tsp of Ginger

1/4 tsp of Allspice

6 Tablespoons of Butter

1/3 cup of Pumpkin

1/3 cup of Milk

6 Tablespoons of Dark Brown Sugar

1 tsp of Vanilla

1/ Preheat oven to 425F and line baking sheet with parchment paper. Cut butter into small pieces, place in small bowl and stick in the freezer. In mixing bowl combine the flours and spices and place bowl in freezer. In another small bowl combine the pumpkin, milk, brown sugar, and vanilla. Whisk well and place in freezer.

2// Retrieve the first two bowls from the freezer and dump the butter into the flour. Mix on medium with beater attatchment until butter resembles coarse crumbs. Retrieve wet mixture from freezer and add to flour all at once, beating on low until just combined.

3// Dump dough onto clean work surface and knead just a few times. Roll into a circle about an inch thick. Cut into 8 pieces and place pieces, not touching, onto baking sheet. Bake for 15 minutes.

For Cinnamon Icing : Mix together 1 cup of powdered sugar, 2 Tblsp of milk and 1/2 tsp of Cinnmon until smooth. Drizzle over cooled scones and enjoy!