These buttery rich scones combine pumpkin and spices that will knock your socks off. I made them for the boys' teachers for a fall treat, and had to immediately make a second batch for myself.And, while we are here, check out the results of the AWESOME gift that Kimberly gave me for my birthday. How fun is that? Thank you, Kimberly!

Pumpkin Spice Scones:

2 cups whole wheat pastry flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp. fresh ground nutmeg

1/4 tsp. ginger

1/8 tsp. cardamom

6 tbsp. unsalted butter

1/3 cup pumpkin puree

1/3 cup heavy cream

6 tbsp. sucanat (brown sugar, if you prefer)

1 tsp. vanilla

Preheat oven to 425 degrees. Cut butter into small pieces, and put in freezer. In medium bowl, sift together flour, baking powder, salt, and all spices. Whisk together well, and place bowl in freezer. In a separate bowl, combine pumpkin, heavy cream, sucanat, and vanilla. Whisk together well, and place bowl in freezer.

Cut butter pieces into flour mixture using a pastry blender or a food processor until it resembles course crumbs.

Pour liquic mixture into flour mixture and stir until just moistened. The dough will be very crumbly. Turn the mixture out onto the counter and push together with your hands. Knead just a couple of times and pat into a circle about 3/4 to 1 in thick. Cut like a pie into 8 pieces. Place on baking sheet so that the sides are not touching. Brush tops with heavy whipping cream, and sprinkle with honey granules or course raw sugar. Bake for about 15 min.

Enjoy!

In joy, Troye