Spiced Pumpkin Scones With Cinnamon Whipped Cream

• FOR THE SCONES:
• 2 cups Flour
• 1/4 cups White Sugar
• 3 Tablespoons Brown Sugar
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Cinnamon
• 1/2 teaspoons Nutmeg
• 1/4 teaspoons Cloves
• 1/4 teaspoons Ginger
• 7 Tablespoons Cold Butter Cubed
• 1/2 cups Pumpkin Puree
• 3 Tablespoons Heavy Whipping Cream
• 1 whole Egg
• FOR THE GLAZE:
• 1/2 cups Powdered Sugar
• 1-1/2 teaspoon Almond Milk (or Milk Of Choice)
• 1 pinch Cinnamon
• 1 pinch Nutmeg
• 1 pinch Cloves
• 1 pinch Ginger
• FOR THE WHIPPED CREAM:
• 1 cup Heavy Whipping Cream
• 1/3 cups Sugar
• 1 teaspoon Cinnamon
• 1 teaspoon Vanilla Extract

1. 1) Preheat oven to 425 F. Line a baking sheet with foil.
2. 2) For the scones: In a large bowl combine flour, sugars, baking powder, salt and spices. Add butter and combine with a mixer on medium. Scrape sides of the bowl and continue mixing until butter pieces are about pea sized or less. Set aside.
3. 3) In a separate bowl, whisk together pumpkin, whipping cream and egg. Fold wet ingredients into the dry ingredients and form dough into a ball.
4. 4) On a large piece of wax paper, pat dough into a 1-inch thick rectangle. Use a greased pizza cutter to cut dough into three equal squares. Then cut squares into an X shape (to make four equal sized triangles). You should have 12 equal triangles.
5. 5) Place the dough onto the prepared baking sheet and bake for about 10-15 minutes or until scones are golden brown. Remove from oven and let cool.
6. 6) For the glaze: In a bowl combine powdered sugar, milk and spices until no longer clumpy and very smooth. Once scones have cooled completely, drizzle the glaze over each scone. Allow glaze to set.
7. 7) For the whipped cream: In a bowl, beat whipping cream, sugar, cinnamon and vanilla with a mixer on medium-high until stiff peaks are formed. Serve on top of scones.
8. Adapted from Sweet Pea's Kitchen.

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Taken from tastykitchen.com/recipes/breads/spiced-pumpkin-scones-with-cinnamon-whipped-cream/ (may not work)