Pumpkin Pecan Scones

1 stick melted butter

1/2 sour cream

1/2 pumpkin purée

1 teaspoon vanilla

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup raw sugar

2 cups all- purpose flour

1/2 cup chopped pecans

Icing:

4oz cream cheese softened

3 tablespoons milk

1 cup powdered sugar

1/4 teaspoon cinnamon

1/2 teaspoon vanilla

Whisk together melted butter, sour cream, pumpkin puree, sugar, spices, salt and baking powder. Mix in flour and once almost incorporated, add in pecans. Be careful not to over-mix. Pat out dough onto a floured surface and cut triangle sized scones. Place on a parchment lined baking sheet. Bake at 350 for 20 minutes or until bottom of scones are just browning.

To make icing stir together cream cheese, milk, vanilla, cinnamon and powdered sugar. Pour into a piping bag and pipe over cooled scones.