Pumpkin Cream Scones recipe

2 cups all-purpose flour
1/3 cup brown sugar
1/4 cup granulated sugar
3 teaspoons baking powder
1 dash salt
5 tablespoons chilled butter, cut up
1 teaspoon cinnamon or pumpkin pie spice
1 cup heavy cream
1 cup canned pumpkin

Mix flour, sugar, salt and baking powder and spices. Cut in butter until coarse meal.

Combine pumpkin and cream, and mix into dry mixture to form a dough, adding a bit more cream if needed. Turn onto floured surface and knead a half dozen times. Pat out to a 1/2-inch thick circle. Cut out into wedges. Place wedges on greased baking sheet and bake at 375 degrees F until golden, about 20 minutes.

Serve with honey-flavored butter.

Makes 8 scones.