Pumpkin Scones with Browned Butter Icing

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large bowl stir together flour, sugar, baking powder, ginger, and salt. Use a pastry blender to cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.

2. In a medium bowl combine egg, pumpkin, and vanilla. Add all at once to flour mixture. Stir with a fork just until moistened.

3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing 10 to 12 strokes or until nearly smooth. Divide in half. Pat or lightly roll each dough half into a 6-inch circle. Use a pizza cutter or sharp knife to cut each circle into six wedges.

4. Place dough wedges 2 inches apart on prepared baking sheet. Brush tops with cream or milk. Bake 14 to 16 minutes or until bottoms are golden. Remove from baking sheet; cool slightly on a wire rack. Drizzle Browned Butter Icing over scones.

Browned Butter Icing

In a small saucepan melt 3 Tbsp. butter over medium-low heat. Continue heating until butter reaches a delicate light brown and has a nutty aroma. Remove from heat. In a medium bowl stir together 1 cup powdered sugar and browned butter. Add enough heavy cream or milk (2 to 3 tsp.) to reach drizzling consistency.