Spiced Pumpkin Scones

Center a rack in the middle of the oven and preheat to 400 degrees. Line a baking sheet or two with parchment paper.

Making scones: whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg together until blended (you can use a food processor for this step.)

Cut the butter into small cubes, scatter over the flour mixture and cut in with two knives or pastry cutter or use food processor (on pulse setting) to create a mixture resembling coarse cornmeal with a few pea sized bits of butter.

In a separate bowl, whisk the pumpkin puree, molasses, half & half, egg and vanilla, until blended. Stir into flour mixture until a soft dough forms.

Transfer the dough to a floured surface, Knead 3-5 times until it comes together. Pat the dough into a 10 inch by 7 inch rectangle (or use a rolling pin). Cut the dough in half lengthwise, then cut into 4 equal pieces crosswise, making 8 rectangles. Next cut each rectangle into two triangles, making 16 scones.

Note - I made mini scones which used this same process but first divides the dough into two equal batches at the start of the process. Then proceed with patting out the dough and cutting it, to create 32 scones.

Baking scones: Transfer scones to baking sheets and bake 10-15 minutes (10 minutes for mini scones, and closer to 15 for full size scones) or until bottom is lightly browned and a toothpick inserted into the middle comes out clean. Transfer scones to wire rack and cool completely.

Glaze Scones: - complete these directions