Thanks x3 - Pumpkin Butterscotch Scones

thank you, thank you, thank you!

my deepest gratitude to those who voted for me for foodbuzz project food blog challenge #2 - the classics. i made it through to round #3 thanks in large part to your votes. if you are still up for it, i have submitted challenge #3 - luxury dinner party.

you can read all about my perfect pair anniversary dinner here and you can vote for me (if you are so inclined) here too. the contestants are really getting whittled down. what started out as 1,800 is now 200 and this challenge will cut the pool to just 100.

at the very least, you must try these pumpkin butterscotch scones with cinnamon glaze. i gave them out to guests as they left for anniversary gifts. they are the perfect fall breakfast with a cup of coffee or tea. they are fabulous!

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Pumpkin Butterscotch Scones
(adapted from Annie's Eats)
makes 8 scones

3/4 cup all-purpose flour
1 1/4 cup whole wheat pastry four
1/4 cup packed brown sugar
½ tsp. ground ginger
½ tsp. ground cinnamon
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
8 tbsp. cold, unsalted butter, cut into pieces
1/3 cup butterscotch chips
½ cup buttermilk
½ cup pumpkin puree
1 tsp. vanilla extract

preheat oven to 400 degree F.

in a medium bowl, whisk together flours, sugar, spices, baking powder, soda and salt. cut in butter with pastry cutter until pieces are the size of small peas. combine buttermilk, pumpkin, and vanilla and pour over dry ingredients. stir together (i use my hand) until dough just comes together. do not overwork or scones will be tough. form into 9" round a using a knife, make marks of where you will cut it into 8 pieces.

bake for 22-25 minutes until toothpick inserted into center comes out clean. let cool completely, then cut into 8 pieces using guidelines.

glaze:
1 cup powdered sugar
¼ tsp. ground cinnamon
2 tbsp. milk

whisk together all ingredients. pour into ziploc bag and cut tip off. drizzle over scones and let harden.