After the pumpkin biscotti (and pumpkin pie, which I didn't really photograph), I still had a lot of pumpkin puree left over, so I decided to make some pumpkin scones. When most Americans think of the scones, they think of sweet, cookie-like wedges. I think of fluffy, biscuit-like rounds. I don't know if it's because I spent time in England (devouring Sainsbury's sultana scones, nomnomnom) or because I've been spoiled by Alice's Tea Cup, but in any case, I wanted a moist, round biscuit-scone.

I found a recipe for the Alice's Tea Cup scones, but it received poor reviews and I opted to alter an American scone recipe instead.

Moist Pumpkin Scones (from Taste of Home)
Yields approximately 16 scones

Ingredients

4 1/2 cups of all-purpose flour
1/2 cup of packed brown sugar
4 teaspoons of baking powder
3 teaspoons of pumpkin pie spice
1 teaspoon of ground cinnamon
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of cold butter
2 eggs
1 1/4 cups of canned pumpkin
3/4 cup milk, split in 2

Instructions
In a large bowl, combine the first seven ingredients. Cut butter into the mixture until the mixture resembles coarse crumbs.

In another bowl, whisk the eggs, pumpkin and 1/2 cup of milk. Stir into dry ingredients until just moistened.

Turn the mixture onto a floured surface and knead 10 times. Divide the dough in half and pat each portion into an 8-inch circle. You can cut each circle into 8 wedges or use a circular cookie cutter (or round edge) to cut circles out of the dough. Separate and place 1 inch apart on ungreased baking sheets.  Brush the tops with milk.

Bake at 400*F for 12 to 15 minutes, or until golden brown. Remove and place on wire racks to cool for 10 minutes. If you wish, you can drizzle a glaze over the tops (recipe to follow). I chose to forgo the glaze and the scones were a tad dry on the surface, but plenty moist and buttery on the inside. Serve warm, if possible.


Pumpkin Glaze
Mix the following ingredients together ...

Ingredients
2 cups of confectioners' sugar
3 tablespoons of milk
1/4 teaspoon of pumpkin pie spice