Pumpkin Scones

Ingredients:

2 and 1/4 cups AP flour
1/4 cup dark brown sugar
2 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter, cut into small pieces
1 egg
1 cup pumpkin puree
1/3 cup half & half
1/4 cup cinnamon sugar

Procedures:

Prepare a cast iron scone pan.
Preheat convection oven to 375˚ F
In a large bowl, combine flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda
Cut in butter until it has course, pea-sized crumbles
In a separate bowl, whisk egg, pumpkin and half & half
Add dry ingredients to wet ingredients. Combine until moistened
Knead 10 to 12 times, then press dough portions into cast iron pan and top with a heavy sprinkle of cinnamon sugar
Place wedges on a cookie sheet.
Bake at 375˚F degrees for 18 minutes or until lightly browned on the outside.
Cool 5 minutes, remove from pan and serve warm with butter.