2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon cloves
1/4 teaspoon baking soda
1/2 cup butter
3/4 cup pumpkin puree
1/4 cup half and half
1 egg
1/2 cup English walnuts
Cream Cheese Icing:
1 cup powdered sugar
3 oz. cream cheese, softened
2 tablespoons milk
1 teaspoon vanilla
Preheat oven to 400 degrees. In medium bowl, mix together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and baking soda. Cut in butter with knife or fork until mixture is crumbly. Add pumpkin, half and half, egg, and walnuts. Stir into flour mixture and work together until completely mixed. Pat out onto a floured surface. Cut into eight pieces and place each in lightly greased scone pan. Press to form into the pan. Bake 15-20 minutes until golden brown. Allow to cool for 5 minutes and remove from pan.
In small bowl, combine powdered sugar, cream cheese, milk, and vanilla. Whisk together until smooth and creamy. While scones are still warm, drizzle cream cheese icing over tops. Makes 8.
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