Spiced Pumpkin Scones

Ingredients:
2 cups all purpose flour
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 tsp ground ginger
3/4 tsp ground cloves
1/2 tsp ground nutmeg
8 Tbsp cold unsalted butter
1/2 cup pumpkin puree
1 Tbsp Molasses
3 Tbsp half and half
1 large egg
2 tsp vanilla

Sugar Glaze:
1 cup powdered sugar, sifted
1-2 Tbsp half and half
OR
Spiced Glaze:
1 cup powdered sugar, sifted
1 Tbsp pumpkin puree
1/8 tsp cloves
1/8 tsp nutmeg
1/8 tsp ginger
1/4 tsp cinnamon
1-2 Tbsp half and half

Directions:
Heat oven to 400.  Line baking sheet with parchment paper. 
Whisk flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together until blended.  Cut the butter into small cubes then scatter over the flour mixture.  Use a pastry cutter to cut the butter into the flour until the mixture resembled course cornmeal with a few pea sized bit of butter. 
In a separate bowl, whisk the pumpkin puree, molasses, half and half, egg and vanilla extract until blended.  Stir into the flour and butter mixture until a soft dough forms.  Transfer the dough to a floured surface and knead together 3-4 times until it comes together.  Pat the dough into a 10x7 inch rectangle with a rolling pin.  Cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making 8 rectangles.  Cut each rectangle into two triangles, making 16 scones.  Transfer scones to baking sheet and bake for 10-15 minutes until a toothpick comes out clean.  Cool completely.

Glaze:
Mix sugar and half and half.  Stir and judge consistency.  If glaze will slowly drizzle it is the right consistency.  Add a little half and half until you have the right consistency to glaze the scones.

Blueberry Scones and Blueberry Cream Cheese Frosting

Ingredients:
Blueberry Scones:
3 cup all purpose flour
1 tsp salt
2 Tbsp baking powder
1/3 cup sugar
2 eggs
1 1/2 cups heavy whipping cream
1 tsp vanilla
1 1/2 cup blueberries
1/4 cup turbinado sugar (raw sugar)
Egg Wash:
1 egg
1 Tbsp water
Blueberry cream cheese frosting:
1 pkg cream cheese, softened
1/2 cup powdered sugar
1/2 cup fresh blueberries, chopped

Directions:
Preheat oven to 425.  Line baking sheet with parchment paper, set aside.  In a large mixing bowl, whisk together flour, salt, and baking powder.  Stir in sugar. 
In separate bowl, whisk together 2 eggs, cream, and vanilla, mix until thoroughly combined.  Stir cream mixture into flour mixture and mix only until combined.  Do not overmix.  Fold in the blueberries.  Flour your work area an turn out the dough.  Sprinkle dough with more flour.  Divide dough into 3 portions.  Pat down each portion of dough to about a 6-inch round.  Place on previously prepared baking sheet.  Cut each round of dough into quarters and space them out on the pan.
Make Egg Wash:
In a small bowl, combine 1 egg and 1 tablespoon of water; whisk until combined.  Brush each scone with egg wash.  Sprinkle with turbinado sugar.  Bake for 11-14 minutes, or until golden brown. 
Prepare frosting:
Combine cream cheese and powdered sugar in a mixing bowl.  Beat on low for 30 seconds; continue to beat on high for 1 minute, or until mixture is creamy.  Mix in blueberries.  Serve with scones.

English Tea Cucumber Sandwiches

Ingredients:
1 cucumber, peeled and thinly sliced
1 8 oz pkg cream cheese, softened
1/4 cup mayonnaise
1/4 tsp garlic powder
1/4 tsp onion salt
1 dash Worcestershire sauce
1 loaf sliced bread, crusts removed
1 pinch of lemon pepper

Directions:
Place cucumber slices between 2 paper towels and set in a colander.  Allow liquid to drain, about 10 minutes.  Mix cream cheese, mayo, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.  Spread cream cheese mixture evenly on one side of each bread slice.  Divide cucumber slices over half of the bread slices, sprinkle lemon pepper on cucumber.  Stack the other half of the bread slices with spread slices down over the cucumber slices to make sandwiches.

Found on Allrecipes.com