Pumpkin Scones with Maple Cream Cheese Icing

I am still around, believe it or not.  I have been traveling for that day job, so have been absent from my kitchen and from you all...but fear not, I am back where I belong, in my kitchen doing what I love, feeding and serving my family!

It is going to be a cool fall weekend and what better way to start a chilly Saturday morning than with a nice cup of coffee, your sweetie and a warm Pumpkin Scone.  Scones are one of those comfort foods and why pay that famous over-priced coffee shop $3 for one scone when you can make a dozen of them to enjoy in a matter of 30 minutes start to finish.  So get out that mixing bowl and enjoy!

Pumpkin Scones with Maple Cream Cheese Icing

2 1/2 cups gluten free flour blend (can use all-purpose flour for those without allergies)
1/4 cup sugar
2 tsp baking powder
1/2 cup chilled butter, cut into 1/2 inch cubes
1 tsp pumpkin pie spice
1/2 cup canned organic pumpkin puree
1/4 cup buttermilk
1/4 chopped pecans
additional gluten flour blend

In a large mixing bowl, combine all dry ingredients.  Cut in butter using a pastry blender or you can process it all in a food processor until you have pea-size dough pieces (just like pie crust dough).  Add the pumpkin, buttermilk and egg and combine.  Add additional flour until dough can be handled, but still slightly sticky.  Fold in pecans and knead dough into a ball.  Turn dough out onto a lightly floured surface.  Using the heal of your hands, work dough into a round disk about 1 inch thick.  Use a biscuit cutter to cut round scones or you can just slice your disk into 8 slices like a pizza.  Place scones on a parchment lined baking sheet.  Brush all scones with an egg wash (1 egg beat with 1 tsp of water).  Bake in a 425 F oven for 15-20 minutes or until evenly browned.  While scones bake, prepare icing.

Maple Cream Cheese Icing 
1/2 cup unsalted butter, softened
1/4 cup brown sugar
4 oz cream cheese, cold but softened
1/4 cup maple syrup
1/4 tsp vanilla

Beat butter and sugar until mixed.  Add cream cheese until combined and creamy.  Slowly add syrup until you having an icing-consistency.  Stir in vanilla.  Place icing in a ziploc bag.  Cut corner off of bag and drizzle icing over cooled scones.

Depending on the size of your cutter, recipe yields 8-15 scones.