Pumpkin Scones with Maple Brown Sugar Icing

Pumpkin Scones with Maple Brown Sugar Icing

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
pumpkin, raw
butter, without salt
sugars, brown
sugars, powdered
spices, cinnamon, ground
syrup, maple, canadian

Directions:
Pre-heat your oven to 375F.
Pumpkin Scones: Mix together all the dry ingredients.
Cut butter into small cubes.
Add butter to dry ingredients and combine using a standing mixer, pastry blender, or two forks until mixture resembles course crumbs.
Add in buttermilk and pumpkin puree until combined and dough is moist.
If dough seems too dry you can add in a tablespoon more of buttermilk at a time until moist.
Turn dough out onto a floured surface and knead a couple of times until dough is smooth.
Shape dough into a flat 9 inch circle.
Cut circle into 8 pie pieces.
Place scones onto a baking sheet approximately 1/2 inch apart and bake for 20-25 minutes or until toothpick comes out clean.
Meanwhile .
.
.
for the Maple Brown Sugar Icing: Beat the softened butter until creamy.
Add in brown sugar and beat until combined.
Add in powdered sugar and beat until combined.
Mix in cinnamon and then add in maple syrup and beat until combined.
When the scones come out of the oven, smear the icing on top of each.
Dont be shy with the amount, let it melt over the top and sides.
Sprinkle with a little more cinnamon to finish em off.
Brew your favorite coffee or tea and ENJOY!
!