Pumpkin Scones

What better way to keep warm on a cold winter day than to mix up a batch of scones and a pot of tea? This recipe was given to me by a dear friend, and whenever I make them, I fondly remember many happy times spent in her company.

In a large bowl:

Mix together 6 cups flour (if you are going heavy on the whole wheat, add 3 Tablespoons each of dough enhancer and vital wheat gluten)
4& 1/2 teaspoons baking powder
3/4 teaspoon salt
1 Tablespoon cinnamon
1/2 teaspoon ginger
1& 1/2 teaspoons nutmeg
1/2 teaspoon cloves

Add 1& 1/4 cups butter (or substitute 1/4 cup of the butter with some coconut oil; you won't regret it). Cut the butter into thin slices like this:

Mix with a pastry knife or your hands until it looks like this:

Add 1 cup canned pumpkin

1& 1/2 cups cream

1/2 cup yogurt

1 cup brown sugar or sucanat

3 Tablespoons vanilla

Stir until everything is just mixed together:

If you have some cast iron skillets, you can use them or you can use cookie sheets. Grease them and pat the mixture into a circle on your skillets or sheets. This recipe will make 3 batches of 8 scones each, so I have to use 3 skillets.

 Bake for 20 minutes at 350, until golden brown:

For a topping, whisk together 3 cups powdered sugar, 1 Tablespoon cinnamon and 6 Tablespoons milk. Call the kids and serve warm, with a spot of tea, of course.