Pumpkin Scones - originally posted Dec 7/13

I have some pumpkin in my freezer.  And it keeps calling my name.  The other day I wondered if anyone has ever made pumpkin scones.  Well, of course someone has.  Starbucks make them.  
The ones you get at Starbucks taste ok, but they're a little dry.  So I did a google search and found one inspired by Starbucks.  Of course I made some changes.  One significant change I made is using barley flour.  I'm incorporating barley flour in more of my baking these days.  So far, I'm substituting it cup for cup.  Feel free to use all purpose or whole wheat flour.   Also, when it comes to the spices, use what you've got; pumpkin pie spice, cinnamon and nutmeg or any combination of the warm, baking spices

1 cup flour
1 cup barley flour
1/2 cup brown sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 tsp gingerbread spice
1/2 tsp cinnamon
6 Tablespoons cold butter, cut into small cubes
1/2 cup pumpkin puree
3 Tbsp cream or milk
1 large egg

Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.  Always use a bigger bowl than you think you'll need.  I used a medium bowl and all the ingredients fit, but just barely, so it was tricky to mix the dough.  Make it easy on yourself and use a big bowl.
Cut in the butter using a pastry cutter or your fingers.
Mix together the pumpkin, egg and cream.  Pour this into the flour and butter mixture. Stir until you can't really stir it anymore.  You'll know what I mean.  Then put the dough on a floured counter and gently knead it to bring it together.  Pat it to about 1 inch thick.  You can use a biscuit cutter if you want, but I just made a big circle and cut it into wedges.

Bake in a 425F oven for about 15 minutes.
You can make a glaze easily with 2 Tbsp of milk and about a cup of icing sugar.  Toss in some spices if you want, too.  Just mix icing sugar into the milk until you have a nice consistency for drizzling on your scones.  I didn't do that for the pictures, but you could.
Enjoy!