Thank you! Thank you!! ssomerville...I roll one long rectangle, use my bench scraper to cut in half lengthwise, then bang out the triangles. Super fast and easy and consistent! teresa_mn and mustangs...I think the secret is to underbake, which is probably not very scone-like, but I only bake them about 10 minutes...12 max. They are waaaaay too dry if baked the length of time the recipe states. ann_t...they still don't rise like yours! But I'm getting there!! :) maxmom...yes, I use the RLB recipe. I don't use a food processor, just my hands! I use heavy whipping cream. The one thing I started doing after mixing in the cream and chips, dried fruit, whatever...is use my hands to form all the dough and dry bits into a ball (somewhat kneading it and continuing to push it all together) before I put it on the mat to roll. The 4 times roll, fold, repeat builds the layers in the dough. I'm not all that gentle with it, as opposed to biscuits...that I only roll once (no folding, etc) and use TLC! Lastly, I do not brush the tops of the scones (or biscuits). Thank you again all!! :)

I thank you all for the complements. I'd love to be able to share but they're all gone already... Next time I'll divide the dough into two rounds to make smaller scones... And it looks as if I'll have to freeze 3/4 of them so hubby doesn't eat them all in one day... lol Jessy, remember the witch in the Wizard of Oz.... " I'm melting. I'm melting... " Well, that's what happened to the box... LOL Rita

GINGERBREAD SCONES (source: Simply Scones - by Leslie Weiner and Barbara Albright) 2 c. all-purpose flour 1/3 c. firmly packed dark brown sugar 2 t. baking powder 1/8 t. baking soda 1/2 t. ground ginger 1/2 t. ground cinnamon 1/8 t. ground cloves 1/8 t. ground nutmeg 1/2 t. salt 1/3 c. unsalted butter, chilled 1 large egg 3 T. molasses 3 T. milk 1 t. vanilla extract 1/2 c. golden raisins (optional) Preheat oven to 375-degrees F. Lightly butter a 10-inch-diameter circle in the center of a baking sheet. In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, spices and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the egg, molasses, milk, and vanilla. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. Stir in the raisins, if desired. With lightly floured hands, pat the dough into an 8-inch circle in the center of the prepared baking sheet. With a serrated knife, cut into 8 wedges. Bake 20 to 25 minutes or until a cake tester or toothpick inserted into the center comes out clean. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm. Makes 8 scones. You might also like Harvest Pumpkin Scones from King Arthur Flour. You can add a lot of crystallized ginger to this recipe for a dominating flavor of ginger. \-Grainlady Here is a link that might be useful: [King Arthur Flour \- Harvest Pumpkin Scones](http://www.kingarthurflour.com/recipes/harvest-pumpkin-scones-recipe)

The Woman's Day website doesn't have any pumpkin scone recipes in their archives, so that leaves Family Circle, which has a very odd search engine. You'll get different recipes, depending upon whether you enter just "Scones" or "Pumpkin Scones." The first search leads to 3 pumpkin scone recipes and the second leads to 1, which is different from all the others. Cranberry-Pumpkin Scones Source: Country Home http://www.familycircle.com Ingredients 1-1/4 cups all-purpose flour 1/2 cup whole wheat flour 1/4 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 cup butter (no substitutes), cut up 1/2 cup canned pumpkin 1/2 cup applesauce 1/3 cup chopped walnuts 1/3 cup dried cranberries 1 tablespoon brown sugar Directions 1. Preheat oven to 350 degrees F. 2. Stir together all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, cinnamon, and nutmeg in a large mixing bowl. Cut in butter until mixture resembles fine crumbs. Add pumpkin, applesauce, nuts, and cranberries; stir just until moistened. 3. Transfer dough to a greased cookie sheet. Use floured hands to pat dough into an 8-inch circle. Use a long knife to cut the dough into eight wedges, but do not separate the wedges. Sprinkle dough with brown sugar. 4. Bake in the preheated oven for 25 to 30 minutes or until browned. Cool slightly; cut again into wedges. Serve warm. Makes 8 servings. Make-Ahead Tip: Place cooled scones in a freezer container or bag, and freeze up to 3 months. Thaw the frozen scones in container or bag for 1 hour at room temperature, then wrap them in foil and warm them in a 350 degrees F oven for 10 to 15 minutes. Pumpkin-Currant Scones Source: Midwest Living http://www.familycircle.com Ingredients 2-1/2 cups all-purpose flour 3/4 cups packed brown sugar 1 tablespoon ground ginger 1 tablespoon ground cinnamon 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 cup cold unsalted butter, cut into pieces (no substitutes) 2 eggs 3/4 cup canned pumpkin 1/2 cup dried currants or snipped raisins 1/2 cup buttermilk 1/2 teaspoon vanilla 1 beaten egg white 1 tablespoon water Granulated sugar Directions 1. In a large mixing bowl, combine flour, brown sugar, ginger, cinnamon, baking powder, salt, soda, nutmeg, and cloves. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside. 2. In a medium mixing bowl, combine eggs, pumpkin, currants, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until combined. Do not overmix. 3. Drop dough in 1/4 cup portions 2 inches apart on ungreased baking sheets. In a small bowl, combine beaten egg white and water. Lightly brush egg white mixture over the scones and sprinkle with granulated sugar. Bake in a 400 degree F oven for 12 to 14 minutes or until lightly browned. Remove scones from baking sheet; serve warm. To reheat, wrap scones in foil, heat in a 400 degree F oven for 5 to 8 minutes. Makes 20 scones. Ginger-Pumpkin Scones Source: Family Circle http://www.familycircle.com Ingredients 2 cups all-purpose flour 1/2 cup packed light-brown sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 cup (1/2 stick) unsalted butter 1/2 cup golden raisins 1/2 cup chopped walnuts 2 tablespoons crystallized ginger, finely chopped 1 egg 1/2 cup solid-pack pumpkin puree (not pie filling) 1 teaspoon vanilla 1/2 cup milk 3 tablespoons finely chopped walnuts, for topping Directions 1. Heat oven to 400 degrees F. Lightly grease baking sheet. 2. Combine flour, brown sugar, baking powder, baking soda, cinnamon and salt in large bowl. Cut in butter with pastry blender or 2 knives held scissor fashion until mixture resembles coarse meal. Stir in the raisins, walnuts and crystallized ginger. 3. Combine egg, pumpkin, vanilla and milk in small bowl. Stir into dry ingredients just until mixed. Lightly gather dough together in bowl; knead 2 or 3 times to shape mixture into a ball. 4. Lightly pat the dough out onto well-floured surface to 3/4-inch thickness. Cut into 3-inch rounds, using floured cutter. (Dough will be moist; reflour cutter and dough as needed.) Carefully place rounds on prepared baking sheet. Sprinkle walnuts over scones. 5. Bake in 400 degree F oven for 10 minutes or until wooden pick inserted in centers comes out clean. Serve scones warm. Makes 12 scones. The last one was a reader recipe. It might have been published on their Forum. Pumpkin Scones with Berry Butter Source: cloudybear http://www.familycircle.com Ingredients 2 1/4 cups all-purpose flour 1/4 cup packed brown sugar 2 teaspoons baking powder 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon salt 1/2 cup chilled margarine or butter 1 large egg, beaten 1/2 cup canned pumpkin 1/3 cup milk 2 tablespoons dried cranberries or dried blueberries 1/2 cup boiling water 1/2 cup margarine or butter, softened 3 tablespoons powdered sugar 1/4 teaspoon baking soda Directions 1. Preheat oven to 400 degrees F. In a mixing bowl combine flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. With a pastry blender cut in the 1/2 cup chilled margarine or butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside. 2. In another bowl combine egg, pumpkin, and milk. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened. 3. Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until nearly smooth. Pat dough into an 8-inch circle. Cut into 12 wedges. 4. Place wedges 1 inch apart on an ungreased baking sheet. If desired, brush tops with additional milk. Bake for 12 to 15 minutes or until golden. Remove scones from baking sheet and cool on a wire rack for 5 minutes. Serve warm with Berry Butter. Makes 12 scones. For Berry Butter: In a small bowl combine dried cranberries or dried blueberries and boiling water. Let stand 10 minutes. Drain well and finely chop berries. Stir together the 1/2 cup margarine or butter, powdered sugar, and the cranberries or blueberries. Cover and let chill at least 1 hour before serving to allow flavors to blend. Makes 3/4 cup. Hopefully one of these will fill the bill. Carol