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1
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.)
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2
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.
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3
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.)
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4
Bake at 400u00b0F for about 25 minutes till just firm and golden around the edges. Let cool to room temperature.
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5
For the icing (this is optional, but yummy!):
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6
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.
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7
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.
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8
There you go! I think they are a little better after they've sat for a few hours.
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9
You can thank me with flowers or better yet, money is nice, too.
