Spiced Pumpkin Scones

1. 1

   Preheat oven to 450F and line a baking sheet with parchment paper or a silpat liner.

2. 2

   Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, ginger, cardamom, and allspice in a large bowl.

3. 3

   Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Stir in the pumpkin puree, and then add milk a little at a time until the dough comes together.

4. 4

   Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer. (See note on chill time.)

5. 5

   Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and A3/4 inch thick. Use a floured 2A1/2 inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get about 8 to 10 scones).

6. 6

   Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk and a sprinkle of sugar, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes.

7. 7

   While the scones are baking, beat together all ingredients for the Cinnamon Pumpkin Cream; refrigerate until serving.

8. 8

   Serve the scones warm with the chilled Cinnamon Pumpkin Cream.

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