• 4 cups Flour
• 2/3 cup Brown Sugar
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 2 tsp Cinnamon
• 1 1/2 tsp Cloves
• 1 1/5 tsp Nutmeg
• 1 3/4 cups Cold Butter
• 1/4 cup Cold Lard
• 1 cup Pumpkin puree
• 2 Tbs Molasses
• 1/3 cup Cream
• 2 Eggs
• 1/4 cup Vanilla

Cinnamon Glaze

• 1 cup Powdered Sugar
• 2 tsp Cream
• 1 tsp Cinnamon

Preheat oven to 400 degrees and line two large baking sheets with foil. In a large (and I mean LARGE) mixing bowl, combine first 8 ingredients. Cut in cold butter and lard until you have small crumbles the size of peas. Set aside. In another bowl, combine pumpkin, molasses, cream, eggs and vanilla.

Make a well in the center of the dry ingredients. Pour pumpkin mixture into the flour mixture and combine only until a soft dough forms (it will be sticky). Turn the dough out onto a well floured surface and knead until it is no longer sticky – about 5-8 times. Form dough into a rectangle and cut into 32 small triangles.

Transfer onto the prepared baking sheets and bake for about 10-15 minutes. Once done, let them cool on a rack. Meanwhile, prepare glaze. Once scones are cooled completely, drizzle lightly the cinnamon glaze onto the pumpkin scones and let dry.

Note: If you are a glaze lover, double the glaze recipe and dip the scones into the glaze, covering the top completely.