Pumpkin scones

• 3 cups flour
• 3 TBLS sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg, freshly grated if you have it
• 1/2 tsp ginger
• 1/2 tsp salt
• 1 TBLS baking powder
• 3 TBLS butter
• 1 cup pumpkin or winter squash puree
• 1 egg
• 2 TBLS honey
• 2-3 TBLS milk, if necessary

Icing

• 1 cup confectioners' sugar
• 2 TBLS half & half
• 1/2 tsp vanilla

Preheat the oven to 400 degrees.

Combine flour, sugar, spices, and baking powder in a bowl. Slice butter on top, and cut in with a pastry blender until the mixture has a meal-like consistency. Mix the pumpkin, egg, and honey, and add to the flour mixture, mixing and kneading until you have a soft dough, adding optional milk if necessary.

Roll or pat the dough into a 10 inch circle, and cut into 8 wedges. Place on an ungreased baking sheet, and bake in the oven until browned and firm.

Combine the icing ingredients while the scones bake. Drizzle the icing over the scones after they have cooled for about 10 minutes.

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