Pumpkin Scones

• 1/2 cup Land O Lakes Butter, softened
• 1/2 cup firmly packed brown sugar
• 1 cup mashed cooked pumpkin*
• 1/4 cup Land O Lakes Fat Free Half & Half
• 1 Land O Lakes Egg (yolk only)
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 cup currants, if desired
• 1 cup powdered sugar
• 1 to 2 tablespoons Land O Lakes Fat Free Half & Half

1. Heat oven to 375F.
2. Combine butter and brown sugar in bowl; beat at medium speed until creamy.
3. Add pumpkin, 1/4 cup half & half and egg yolk; continue beating until smooth and creamy.
4. Stir in all remaining scone ingredients except currants until well mixed.
5. Stir in currants, if desired.
6. Drop rounded 1/4 cupfuls of dough evenly onto ungreased baking sheet.
7. Bake 20-25 minutes or until edges are lightly browned and scones are set.
8. Remove from baking sheet to cooling rack.
9. Combine powdered sugar and enough half & half in bowl for desired glazing consistency.
10. Drizzle over warm or cooled scones.
11. *Substitute 1 cup canned pumpkin.

butter, brown sugar, mashed cooked pumpkin, egg, flour, baking powder, ground cinnamon, salt, ground ginger, ground cloves, currants, powdered sugar

Taken from www.landolakes.com/recipe/1598/pumpkin-scones (may not work)