2 c flour
⅓ c packed brown sugar
½ tsp ground ginger
½ tsp ground cinnamon
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
~
8 tbsp butter, cold, cut into pieces
⅓ c butterscotch chips
~
½ c buttermilk
½ c pumpkin puree
1 tsp vanilla
~ for the glaze:
1 c powdered sugar
¼ tsp ground cinnamon
1 dash ground nutmeg
1 dash ground ginger
1 dash ground cloves
2 tbsp 2% low-fat milk
~ for the scones:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In medium bowl, whisk together the flour and salt. With a pastry cutter, cut in the butter until it resembles crumbs; stir in the butterscotch chips. In a measuring cup, measure the buttermilk, then whisk in the pumpkin and vanilla. Transfer the dough to the center of baking sheet, and with floured fingers, pat gently into an 8” circle. Bake about 20 minutes, or until it starts to brown on the top. Remove from oven; cut into 10 pieces. Return to oven for about 5 minutes, or until center tests clean with a toothpick and butterscotch is thoroughly melted. Let cool to room temperature on a rack.
~ for the glaze:
In a small bowl, whisk together powdered sugar and spices. Whisk in milk to make a thick glaze, adding a little more drop by drop if needed. Drizzle glaze evenly over cooled scones.
Yield: 10 pcs