Pumpkin Spice Scones

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1/2 cup pumpkin, egg, cream, molasses and vanilla extract. Set aside.
3. In a food processor, combine flour, brown sugar, baking powder, baking soda, salt and 3 teaspoons pumpkin spice. Process for about 20 seconds, until no lumps of brown sugar remain.
4. Add butter and pulse until mixture resembles a coarse meal with small chunks of butter. Add pumpkin mixture and pulse just until blended and sticky.
5. Lightly flour a countertop or work surface. Dump sticky scone dough onto floured surface and dust the top lightly with more flour. Using your hands, gently knead dough until it comes together into a smooth ball. Divide dough in half. Dust your work surface with flour again, and form each half into a 5-inch circle, about 3/4 inch thick. Using a sharp knife dusted with flour, slice each circle into 6 even wedges (cut each circle in half, then cut each half into thirds). If dough starts to stick to the knife, dust knife with more flour. Place wedges on prepared baking sheet.
6. Bake scones for 12 to 15 minutes, until bottoms are browned but not burnt. Let scones cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
7. While the scones cool, make the glaze. In a small bowl, combine powdered sugar, remaining pumpkin puree, and remaining pumpkin spice. Whisk until well combined with no lumps of sugar.
8. When scones have cooled, use a butter knife to spread and swirl glaze evenly over top. Wait about 15 minutes for glaze to set, then use a fine sieve to dust with remaining powdered sugar.
9. Serve warm or cool.