Pumpkin Scones with Molasses Icing

Makes 6 large scones 

2 cups all-purpose flour
6 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
6 tablespoons cold butter, chopped
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
1/4 cup crystallized ginger, chopped
1/4 cup pecans, chopped

For Icing:
1/2 cup confectioners sugar
1 tablespoon molasses
2 tablespoons milk
1/2 teaspoon ground ginger

*Note: We made the scone dough entirely in a food processor.

Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper and set aside.

In a large bowl (or a food processor), combine flour, sugar, baking powder, salt and spices.  Using a pastry blender (or again, in your food processor), cut butter into the dry ingredients until the mixture is crumbly.

Add pumpkin, half and half, egg, ginger and pecans to the dry ingredients and mix until incorporated. 

Turn dough out onto a generously floured surface and form into a ball (dough will be sticky).  Pat ball out into a rough rectangle, about 9 inches by 4 inches and about 1 inch thick.  Cut dough into 6 equal sized triangles. 

Place on prepared baking sheet and bake scones for 14-16 minutes, until they begin to brown just slightly.  Place on a wire rack to cool completely.

While scones are cooling, make molasses icing.  Store together confectioners sugar, molasses, 1 tablespoon of milk and ground ginger.  If needed, add remaining tablespoon of milk to reach desired icing consistency.  It should be fairly thick.  When scones are cooled, drizzle icing over and allow to set for 20 minutes.