Preheat oven to 425 degrees. Get out a baking sheet and line with parchment paper (not required but makes cleanup easy!). Cut the butter into small pieces, put it in a small bowl and put it back in the refrigerator. In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well. Place bowl in freezer (refrigerator is fine if you have no room in freezer).
In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well. Put this bowl in freezer (or refrigerator) and take the other bowl back out. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the raisins if you are using them.
Get the liquid mixture out of the freezer and pour into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don’t knead it too much or the dough will get too sticky.
Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.
For ginger molasses icing, stir together 1 T. molasses, 1-2 T. milk, and 1/4 – 1/2 t. ground ginger (to taste). Adjust the amount of sugar or milk to make the icing the consistency you want. It should be pretty thick.
For cinnamon icing, mix together 1 C. powdered sugar, 2 T. milk, 1/4 – 1/2 t. cinnamon (to taste). Again, adjust amounts to change consistency. Icing can be brushed on or drizzled.
These turned out great, but I learned that the best way to glaze them is actually using both the cinnamon glaze and the ginger molasses icing. Thin the cinnamon out to glaze consistency and make the ginger molasses in a piping consistency. Glaze the scones and then go back over and drizzle the molasses icing on top of that. Also, the putting everything in the fridge step isn't really necessary if you are working relatively quickly. I have done it as the recipe specifies and then without refrigeration and did not notice a difference.
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 51 (20%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 14.8mg||5 %|
|Sodium 82.3mg||3 %|
|Potassium 145.6mg||4 %|
|Total Carbohydrate 49.5g||15 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 47.9g|
|Protein 3.8g||5 %|
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Calories per serving: 261
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