Pumpkin Scones

¼ (115g) cup softened butter

¼ (50g) cup white sugar

1 egg

1 cup pumpkin puree

¼ cup milk

¼ tsp ground nutmeg

¼ tsp ground cinnamon

2-3/4 (330g) cups all-purpose flour

1 tablespoon baking powder

1/ 2 teaspoon salt

Glaze

1-1/ 2 cups confectioners sugar

1 tablespoon milk

¼ teaspoon salt

¼ teaspoon vanilla extract

1 teaspoon softened butter

Preheat oven to 204 degrees. Line a baking sheet with parchment.

Cream together butter and sugar, beat in egg, pumpkin and milk until

smooth. Combine dry ingredients and then add to wet. Using a

rounded scoop, Place on baking sheet, you should get about a dozen.

Bake for 13 minutes or until lightly browned.

Mix glaze until creamy, and dip the tops of the scones in the glaze and

allow to set.