Pumpkin Scone

Directions

1. 1
   Preheat the oven to 400F Line a baking sheet with parchment paper or a silicone baking mat.
2. 2
   In a medium mixing bowl, combine the flour, brown sugar, spices, baking powder, baking soda and salt; whisk just to combine.
3. 3
   Add the cold butter chunks to the bowl and stir with a fork to combine.
4. 4
   Cut the butter into the dry ingredients until the mixture resembles coarse crumbs and the largest butter pieces are no bigger than peas.
5. 5
   Mix in the butterscotch chips.
6. 6
   In a small bowl or measuring cup, combine the buttermilk, pumpkin puree and vanilla extract.
7. 7
   Add the wet ingredients to the bowl with the dry ingredients and stir together gently just until the dough comes together.
8. 8
   If necessary, knead a bit with your hands, but be careful not to overwork the dough or you will end up with a tough scone.
9. 9
   Transfer the sticky mass of dough to the prepared baking sheet.
10. 10
    Pat the dough into a 8 or 9-inch round.
11. 11
    Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes.
12. 12
    Allow to cool to room temperature.
13. 13
    Slice the dough round into 7 or 8 wedges.
14. 14
    To make the glaze, combine the powdered sugar and spices in a small bowl.
15. 15
    Add the milk and whisk to combine, until a thick glaze is formed.
16. 16
    (If necessary, add a bit more milk to achieve a consistency good for drizzling the glaze.)
17. 17
    Use a whisk to drizzle the glaze over the finished scones (I use a plastic baggie with a tip cut off).
18. 18
    Allow the glaze to set before serving.