Pumpkin Scones with Cream Cheese Icing

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I made these Thanksgiving (Canadian) morning and it was a delicious and easy way to start the holiday.

INGREDIENTS

Scones:
2 cups flour
1/3 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Coarse salt
1 stick (1/2 cup) frozen unsalted butter, grated
2 tablespoons heavy cream, plus more for brushing
1 large egg
1/3 cup pure pumpkin puree (from a 15-ounce can) 

Cream cheese icing (optional):

1/2 package of cream cheese

1/2 cup softened butter

4 cups of powdered sugar

1 teaspoon vanilla

Milk (optional)

DIRECTIONS

Preheat oven to 375 degrees. In a bowl, whisk together flour, granulated sugar, baking powder, ginger, cinnamon, nutmeg, and 3/4 teaspoon salt. Stir in grated butter. In another bowl, whisk together cream, egg, and pumpkin; stir into flour mixture just until a dough forms, but is still crumbly. Pat into a 6-inch round on a parchment-lined baking sheet. Brush with cream. Cut into 8 wedges, and pull them 2 inches apart. 

 

Bake scones until golden brown, about 20 minutes. Let cool completely on pan on a wire rack.  

Beat cream cheese, butter, and vanilla in a medium bowl with an electric mixer on medium speed until light and fluffy. Gradually add powdered sugar, beating well. If necessary, gradually beat in milk to reach spreading consistency.