Pumpkin Scones

Holy Pumpkin! My father brought me some monster neck pumpkins. For four hours I cut, steamed, peeled, pureed and bagged. Giving me a grand total of 15 one pound bags of pumpkin in the freezer. Time to do some baking.
Now don't let these directions overwhelm you, they seem very long at first glance. This recipe is quite easy and very delicious. I did make a slight change. I didn't have any heavy cream on hand so I used my Coffeemate hazelnut creamer. It didn't seem to affect their deliciousness and they received the Haillie seal of approval.

Recipe found at Pinch My Salt.
Ingredients
1 cup all purpose flour
1 cup cake flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground ginger
6 tbsp unsalted butter
1/2 cup raisins (optional)
1/3 cup pumpkin puree
1/3 cup heavy cream
6 tbsp brown sugar
1 tsp vanilla
Directions
Preheat oven to 425 ⁰F. 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 refridgerator. 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 ⁰F. They should be light brown on the bottom, the tops will darken as they cool.
Cinnamon Icing
Mix together 1 C. powdered sugar, 2 T. milk, 1/4 – 1/2 t. cinnamon (to taste). Adjust amounts to change consistency. Icing can be brushed on or drizzled.