PUMPKIN SC ONES WITH WHIPPED BROWN BUTTER ICING

Hands-on time: 30 minutes Total time: 1¼ hours Makes: 12 scones Whipped Brown Butter Icing: ½ cup butter, softened 1 tbsp packed brown sugar Scones: 2½ cups all-purpose flour 2 tbsp granulated sugar 2½ tsp baking powder 2 tsp pumpkin pie spice ½ tsp each baking soda and salt ½ cup cold butter, cubed ⅔ cup Fresh Pumpkin Purée (see recipe above) 1 egg ⅓ cup buttermilk 2 tsp cider vinegar 1 tsp vanilla

Whipped Brown Butter Icing: In small nonstick skillet, melt half of the butter over medium heat; continue to cook, swirling frequently, until nutty brown and fragrant, about 3 minutes. Scrape into bowl. Let cool completely. In bowl, beat remaining butter until light and fluffy, about 2 minutes. Beat in brown butter until combined, about 1 minute. Beat in brown sugar. Refrigerate until chilled, about 1 hour. (Make-ahead: Cover and refrigerate for up to 3 days.) Scones: While icing is chilling, in bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. In separate bowl, whisk together pumpkin purée, egg, buttermilk, vinegar and vanilla; using fork, stir into flour mixture just until ragged dough forms. Turn out onto lightly floured work surface; knead about 10 times to form smooth dough. Using floured hands, gently press into 10- x 7-inch rectangle. Cut into 6 squares; halve each square diagonally to make 12 triangles. Arrange, 1 inch apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 400°F oven until golden, 12 to 15 minutes. Serve with Whipped Brown Butter Icing.

PER SCONE: about 259 cal, 4 g pro, 17 g total fat (10 g sat. fat), 24 g carb (1 g dietary fibre, 4 g sugar), 57 mg chol, 334 mg sodium, 104 mg potassium. % RDI: 5% calcium, 11% iron, 17% vit A, 2% vit C, 20% folate.