Pumpkin Spice Scones with Cinnamon Icing

Preheat oven to 400 F.

In a large bowl, whisk together flours, brown sugar, baking powder, baking soda, ginger, cinnamon, salt and cloves. Using a pastry blender, cut in butter until crumbly.

In a separate bowl, whisk together buttermilk, pumpkin, egg and vanilla. Pour the wet mixture over the flour mixture. Stir with a fork to make a soft, ragged dough. (The dough will be quite wet compared with many scone doughs – you will get a lovely coating of it on your hands, but do not add much more flour).

With lightly floured hands, press dough into a ball. On a lightly floured surface, knead it gently 10 times or until smooth. Roll dough out to about ¾” thickness and cut out your scones using a 2½ ”-3” biscuit cutter. Re-roll the scraps of dough as necessary to make additional scones. Place circles on parchment-lined baking sheets about 1” apart. (You can also roll or pat dough into a 10”x7” rectangle; trim edges to straighten. Cut rectangle into 6 squares, then cut each square diagonally in half for 12 triangular scones.)

Bake in the preheated oven for 18-20 minutes, or until golden. Transfer to a rack to cool. Ice with cinnamon icing if desired (see below).

Cinnamon icing: In a small bowl, stir together icing sugar, milk and cinnamon, adding more milk if necessary to make icing a drizzling consistency. Drizzle over scones.

Let stand until icing is set, or eat immediately and get sticky fingers. Totally worth it.