Pumpkin Spice Scones

**not gluten free**

This year The Husband and I are preparing Thanksgiving dinner at the house then packing it up to take to  grandmama’s house where the rest of the family will join us.  Considering I’ve hosted almost every big dinner since we moved here, it’s a welcome reprieve from the usual scrubbing the house and mad dash to get a huge dinner on the table.  Living an hour away has some great benefits we aren’t accustomed to.  Grandmama, once again will deck the family dining room with beautiful linens, candles and flowers as I swoop in with all the fixins to make Thanksgiving the magical dinner we all know it to be.

If you’re like me, no matter how laid back Thanksgiving may be,  your week is crazy.  The last thing you want to do is make a long, complicated breakfast for your house guests (or even if it’s just you and your hubby) on Thanksgiving.  Tell your problems to your food processor this week and kiss the stress goodbye.  One of my favorite things about fall is the use of the heavy spices that trick your brain into thinking your’e getting more bang for you bite.  With spices like cloves, ginger, cinnamon how can you go wrong?

I found these scones a few years ago* and have been making them as soon as that tell-tale crispness  of Fall hits the air and many times throughout the cold months.  Unlike the overpriced, dry scones the coffee shop offers, these are moist and packed full of flavor; not to mention, on your table in 20 minutes.  A novice can make these in no time at all, so hop to it! Make yourself some scones!

Pumpkin Spice Scones
*I found these on a blog many moons ago and cannot remember who…

1 3/4 c flour
1 1/2 t baking powder
1/2 t salt
1/2 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground allspice
1/2 t ground ginger
6 T cold butter, cut into pieces
1/3 c pumpkin puree (not pumpkin pie filling)
1/3 c heavy cream
6 T brown sugar
1 t vanilla

Frosting:
1 package cream cheese
A tiny pinch of spices used in the scones

Preheat oven to 425 degrees.  Line a baking sheet with a silpat or grease a cookie sheet.  Set aside.

In the bowl of a food processor, pulse flour and spices.  In a small bowl, combine the cream, pumpkin, brown sugar and vanilla.

Add cut, cold butter to the food processor and pulse 5-6 times until the butter is the size of peas and makes a course crumb.  Add pumpkin mixture to food processor and pulse a few times until it pulls together and just about forms a dough.

Turn the mixture out onto the counter, lightly floured.  Knead a few times until the mixture is a tight dough.  Pat into a circle, 3/4 to an 1″ thick.  Cut the circle into 8 pieces (like a pie).  Place on the cookie sheet (not touching) and bake for 15 minutes or until the bottoms are light brown.

While the scones are baking, prepare the frosting.  I tend to not want too sweet of a frosting, so I’m skimpy on the sugar, feel free to add more if you want a sweeter frosting.

In a bowl, combine the cream cheese, powdered sugar and spices with a whisk.  Set aside until scones are baked.  Once baked, spread a tablespoon on each scone and serve.