White Chocolate studded Pumpkin Scones--Frosted of course.

Oh I love pumpkin! I think pumpkin is a vegetable so one should eat it often--especially in scones for breakfast. It is no secret, I love scones. They are my favorite food group. This recipe is a combination of several recipes with my twist. Please enjoy. I made a double batch of scones, unbaked they freeze perfectly. After I cut them I flash freeze them then put them in a Zip Lock Freezer Bag. Make sure you label them. They keep in the freezer for a month. I had an early appointment today--no time to bake. But I remembered the scones in the freezer. They bake from the frozen state, the results were beautiful. I had a delicious treat to gift to my 11:00 appointment. Yes, that is early for this tired body!

White Chocolate Studded Pumpkin Scones--with a Spice Glaze/Frosting
2 cups flour
1/2 cup brown sugar (3.5 ounces)
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup very cold butter (I put mine in the freezer for 15 minutes)
1/3 cup heaping buttermilk
1/2 cup canned pumpkin
2 teaspoons vanilla
1/2 cup white chocolate chips
In a large bowl mix together flour, brown sugar, spice, baking powder, baking soda, and salt. With a grater, grate butter into bowl with flour. Mix gently with your hands--you want to see the butter!
Mix together the buttermilk, pumpkin and vanilla. Pour over flour/butter mixture and mix gently. Add white chocolate chips. Mixture will be dry and shaggy. If you must add more buttermilk please only add a drop or two. Pour mixture on a floured piece of parchment. Knead the mass gently 3 or 4 times, it should come together nicely, it will still be quite dry. That's fine. There is plenty of moisture in the pumpkin.
Pat in a circle about 1-1 1/2 inches thick. Cut into 8 triangles. At this point you can bake off a few and freezer the rest. Whatever works for you. I do love having homemade hidden treasures in my freezer. It's like finding gold in a gold mine!
Put the scones on a parchment covered baking stone. Bake at 350 degrees for about 18 minutes. They should feel done to the touch--a toothpick should come out almost clean. Do not over bake, no one likes a dry scone!
Cool scones on a rack. When cool drizzle with this amazing frosting--I like my drizzle to make a statement!

Spice Glaze
1 cup powdered sugar
1/4 teaspoon pumpkin pie spice
2 tablespoons butter, very soft
Heavy Whipping Cream
Mix all ingredients, add cream until the desired consistency. Drizzle away!