Pumpkin scones with icing

Set the oven to 400F. Cut the cold butter into small pieces and freeze it; there is no chill time in this recipe, so everything going in must be cold.

Whisk the flour, granulated sugar, baking powder, cinnamon, pumpkin pie spice, salt and baking soda evenly together in a big bowl.

In a smaller bowl whisk the pumpkin puree, cold cream, brown sugar, vanilla extract and egg.

Work the frozen butter into the flour by hand, or with a pastry cutter, to pea-sized pieces with some larger chunks left.

Pour the pumpkin mixture into the flour and stir only until no streaks of flour remain, to avoid activating gluten.

Turn the sticky dough onto a well floured surface, flour your hands and pat it into an eight inch square.

Cut the square into quarters, then cut each quarter into triangles, and lift them onto a lined baking sheet with a bench scraper.

Chill 20 to 30 minutes in the freezer so the butter sets and they puff up instead of spreading; they can be frozen solid and baked later with more time.

Brush the tops lightly with heavy cream.

Bake at 400F for 20 to 25 minutes: 20 for a softer scone, 25 for crisper, 25 plus from frozen.

Mix the powdered sugar and milk to a drizzling consistency. For the pumpkin version add a quarter teaspoon pumpkin pie spice and a tablespoon of pumpkin puree.

Drizzle the cooled scones with icing; for the Starbucks look, cover the tops with the plain icing and drizzle the pumpkin icing over that.