Pumpkin Butter Scones

After a few trials of attempting to make a good pumpkin scone, this is by far the best. For some reason regular pumpkin puree didn't work for me. Instead I used a store bought pumpkin butter. It's delicious in pies and other recipes, but these scones came out so tasty. Try it for a simple fall  breakfast item served with eggs and bacon on the side.

Recipe
5 cups flour
1/2 cups sugar
2 tbsp + 1/2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
3 sticks butter, unsalted
4 eggs
1 cup coconut milk
1 (13.5 oz) jar Muirhead pecan pumpkin butter
1/4 tsp pure vanilla extract
1 cup pecans, chopped (optional)

Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, granulated sugar, baking powder, salt and cinnamon in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
Whisk the pecan pumpkin butter, coconut milk, eggs and vanilla extract in another bowl, then stir into the flour mixture until just combined. If you'd like, add chopped nuts (pecans or walnuts) and fold into batter. Work quickly to keep ingredients cold and do not over mix.
Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Egg wash the tops of each scone and sprinkle the tops with sugar. Bake until golden brown, 15 to 17 minutes.

To make the glaze, Whisk the coconut milk, vanilla extract and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm. Grate fresh nutmeg over the glazed scones and enjoy.