Heat oven to 375 degrees. Refer to basic scone making techniques if you've never made them before.
In a large bowl, add & mix well:
2 cups flour + 2 Tblsp.
1/4 cup sugar
1 tsp. bkg. soda
2 tsp. bkg. powder
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
Cut in 1/2 cup COLD, chopped butter (pastry blender) & mix until it resembles coarse crumbs. Set aside.
In another bowl, combine:
2/3 cup heavy cream
1 Tblsp. lemon juice
1 egg yolk (save white)
1/2 cup canned pumpkin
1 tsp. vanilla
Stir together until well-mixed. Add to flour mixture & quickly blend together until everything's incorporated, being careful not to over mix dough!
On a well-floured surface, dump dough out & divide in half. Pat each half into a disc, approx. 6" round, and less than an inch high. With a floured, sharp knife, cut each disc into 8 wedges - put 8 wedges on a parchment lined baking sheet, leaving an inch between pieces.
At this point, you can beat the egg white, brush lightly on top of each scone wedge & sprinkle with cinnamon sugar - OR leave them plain (as I did) to frost after they're baked & cooled.
Bake for 18-20 minutes. Remove from oven & cool.
Make a cream cheese icing (1 T. soft butter, 4 T. soft cream cheese, 1/2 tsp. vanilla & enough powdered sugar to make it spreadable.) Spread over cooled scones.
In a large bowl, add & mix well:
2 cups flour + 2 Tblsp.
1/4 cup sugar
1 tsp. bkg. soda
2 tsp. bkg. powder
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
Cut in 1/2 cup COLD, chopped butter (pastry blender) & mix until it resembles coarse crumbs. Set aside.
In another bowl, combine:
2/3 cup heavy cream
1 Tblsp. lemon juice
1 egg yolk (save white)
1/2 cup canned pumpkin
1 tsp. vanilla
Stir together until well-mixed. Add to flour mixture & quickly blend together until everything's incorporated, being careful not to over mix dough!
On a well-floured surface, dump dough out & divide in half. Pat each half into a disc, approx. 6" round, and less than an inch high. With a floured, sharp knife, cut each disc into 8 wedges - put 8 wedges on a parchment lined baking sheet, leaving an inch between pieces.
At this point, you can beat the egg white, brush lightly on top of each scone wedge & sprinkle with cinnamon sugar - OR leave them plain (as I did) to frost after they're baked & cooled.
Bake for 18-20 minutes. Remove from oven & cool.
Make a cream cheese icing (1 T. soft butter, 4 T. soft cream cheese, 1/2 tsp. vanilla & enough powdered sugar to make it spreadable.) Spread over cooled scones.
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