Instructions

For the Pumpkin Scones:

1. Preheat oven to 425 degrees.
2. Line a cookie/baking sheet with parchment paper.
3. In a large bowl combine the flour, baking powder, baking soda, salt, pumpkin pie spice, brown sugar and granulated sugar.
4. Add the butter; use a pastry blender to cut the butter into the flour mixture until large pieces of butter are no longer visible.
5. In a separate bowl whisk together the pumpkin, buttermilk, egg, vanilla and honey.
6. Pour into the flour mixture; stir until just combined.
7. Invert dough onto a lightly flour surface.
8. Knead to bring all the ingredients together; dust with extra flour if needed.
9. Pat into a 8-inch circle; cut into 8 equal wedges.

TIP: To keep the dough from sticking to the knife dip it in flour.

1. Place cut wedges on prepared pan.
2. Brush tops with the 1 tablespoon half and half.
3. Bake 13 to 15 minutes or until tops are golden brown and a toothpick inserted into the center comes out clean.
4. Transfer to a wire cooling rack to cool 10 minutes (no longer) before spreading with glaze.
5. Once glaze is hardened add the pumpkin drizzle.

For the Glaze:

1. In a small bowl mix together the sugar and half and half until creamy.
2. Spread mixture over slightly cooled scones.

For the Pumpkin Drizzle:

1. In a small bowl whisk together the sugar, pumpkin, pumpkin pie spice and half and half.
2. Pour into a small zip top bag, snip one corner and drizzle in a back and forth motion OR dip a fork in the mixture and drizzle on scones.