Pumpkin Scones

Ingredients

• 2 1/2 c. flour
• 1/2 c. sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/8 tsp. cloves
• 1/4 tsp. ginger
• 6 Tbsp. cold butter, cut
• 1 c. canned pumpkin
• 4 Tbsp. milk
• 1 egg
• 1 c. semi-sweet chocolate chips (optional)
Cream Cheese Frosting
• 4 oz. cream cheese (at room temperature)
• 1 c. powdered sugar
• 1 tsp. vanilla
• 1 Tbsp. milk
• 1/4 c. melted semi-sweet chocolate chips (optional)

Instructions

• Preheat oven to 400 degrees.
• In large bowl, combine flour, sugar, baking powder,salt, cinnamon, nutmeg, cloves and ginger. Cut in butter with pastry cutter until butter is mixed in (no larger than pea sized).
• In separate bowl, whisk together pumpkin, milk and egg.
• Slowly fold pumpkin mixture into dry ingredients. Should start to form into a soft ball. (If needed add more flour until you can form that soft dough ball.)
• Put dough ball out onto floured surface. Knead 5 or 6 times until smooth. Flatted into round circle about 1 inch thick.
• Using a pizza cutter, cut circle into 8 triangle shaped scones.
• Place scones on cookie sheet lined with parchment paper.
• Bake 14-16 minutes or until toothpick comes out clean.
• To make frosting:
• Combine all ingredients. Beat together with mixer until smooth. Drizzle over the top of cooled scones.