From food writer Lindsey Nair

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Pumpkin Scones

Makes about 12 scones

4 ¹₂ cups all-purpose flour

1 cup plus 2 Tbsp. granulated sugar

³₄ cup plus 1 ¹₃ tsp. light brown sugar

1 Tbsp. baking powder

1 Tbsp. salt

1 Tbsp. cinnamon

1 Tbsp. nutmeg

¹₂ cup pumpkin puree

1 ³₄ cups heavy cream

1. Combine the flour, all the sugars, baking powder, salt, and spices and mix on medium speed with a paddle attachment until well-blended, about 5 minutes. Add the pumpkin puree and mix until combined. Add the cream and mix until combined.

2. The dough will be sticky, so roll it in about ¹₂ cup flour. Line a half-sheet pan with parchment paper and roll out the dough into a 1-inch thick rectangle. Cut it into 4-inch by 4-inch squares (you should get 5 or 6) and place them on a fresh parchment-lined sheet pan. Place entire pan in the freezer until the scones have frozen thoroughly.

3. Cut each square into two triangles.*

4. Bake, about four at a time, on parchment-lined sheet pan at 350 degrees for 20 to 25 minutes, or until golden brown.

5. Cool the scones on the pans for a few minutes, then transfer to a wire rack to cool completely.

6. Drizzle with cream cheese icing and enjoy.

* Any scones you do not want to bake immediately can be wrapped up and frozen for later use.

Recipe courtesy of Robert Carkin, Solid Ground coffee shop