PUMPKIN SCONES W/PUMPKIN SPICE BUTTER

Directions

• Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don't over-mix).
• Transfer to a lightly floured surface and knead gently 3-4 times, and then shape/pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.
• ( Turbinado Sugar is a dark brown fine-grained crunchy sweetener made by the concentration of sugarcane juice WITHOUT the use of any chemicals).
• Bake on a cookie sheet for @ 375° for 20 minutes, or until a toothpick comes out clean.
• Optional: Add white chocolate chips and/or chopped pecans.
• Pumpkin Spice Butter:
• 1/4 cup (half a stick) butter, softened
• 1/4 cup pumpkin puree
• 1 tbsp brown sugar
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp allspice
• Combine all and mix till creamy.