Pumpkin Scones

Ingredients

dry ingredients
• 1 cup oat flour
• 1 1/4 unbleached pastry flour
• 1/4 cup dark brown sugar, packed
• 3/4 T. baking powder
• 1/4 t. baking soda
• 1/4 t. salt
• 1/4 t. cinnamon (heaping)
• 1/4 t. ground ginger (heaping)
• 1/4 t. nutmeg (heaping)
• 1/4 t. ground clove (heaping)

butter
• 1 stick chilled butter, diced

wet ingredients
• 1 eggs, beaten
• 1/2 cup. canned pumpkin (not pie filling)
• 1/3 cup heavy cream or buttermilk

glaze
• 1 1/3 cup powdered sugar
• milk, cream or water to thin
• 1 tsp vanilla extract
• chopped pecans for garnish

Instructions

1. set oven to 400F
2. Put all the dry ingredients into the bowl of a food processor fitted with the metal blade. Pulse several times to combine.
3. Add the chilled butter and pulse until the mixture becomes coarsely crumbled and the butter is well distributed.
4. Whisk together the wet ingredients. While pulsing the machine, pour in the liquid and process just until combined. Turn the dough out onto a floured surface and bring it together into a 6 inch disk with floured hands. Cut the disk into 6 triangles, and place the scones on a parchment or silpat lined baking sheet.
5. Bake 15-18 minutes, until scones are risen and just turning golden, don't over-bake.
6. Let cool on a rack before glazing.
7. Whisk together the glaze ingredients and adjust the consistency if you need to by adding more milk or more sugar. Spread it over the cooled scones and top with toasted pecans.