Mix flour, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and zest with a fork and add the frozen butter by grating it on a cheese grater over the flour mixture. (Note: work quickly, holding the frozen butter in its wrapper and a paper towel to keep it from melting.)

Mix butter curls into the flour mixture with a fork. In a small bowl, mix the pumpkin and cream and pour into the flour/butter mixture. Fold with a wooden spoon just until flour is moistened, then turn out onto a lightly floured board and gently knead over a couple of times.

Pat into a circle about 1 inch thick and cut into 8 sections like pie slices. Separate scones onto a cookie sheet and place them in the freezer for 30 minutes. (Or make these ahead and place them in the fridge overnight.)

Bake at 400ºF for about 25 minutes till just firm and golden around the edges. Let cool to room temperature.

For the icing (this is optional, but yummy!):

Mix the powdered sugar, cinnamon, ginger powder, corn syrup, and vanilla. Add heavy cream in small amounts at a time, stirring often, until icing reaches the consistency of honey.

With a large soup spoon, spoon the icing over the cooled scones and sprinkle toasted walnuts over the top. Let the icing set a bit before putting the scones away in an airtight container.

There you go! I think they are a little better after they’ve sat for a few hours.

You can thank me with flowers or better yet, money is nice, too.