1/2 cup firmly packed brown sugar
1 cup mashed cooked pumpkin*
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup currants, if desired
1 cup powdered sugar
Heat oven to 375°F.
Combine butter and brown sugar in bowl; beat at medium speed until creamy. Add pumpkin, 1/4 cup half & half and egg yolk; continue beating until smooth and creamy. Stir in all remaining scone ingredients except currants until well mixed. Stir in currants, if desired.
Drop rounded 1/4 cupfuls of dough evenly onto ungreased baking sheet. Bake 20-25 minutes or until edges are lightly browned and scones are set. Remove from baking sheet to cooling rack.
Combine powdered sugar and enough half & half in bowl for desired glazing consistency. Drizzle over warm or cooled scones.
*Substitute 1 cup canned pumpkin.
Serve these spicy pumpkin scones with apple butter for a great fall treat.