Directions

In a medium sized bowl, using an electric hand blender, blend together the ingredients for the cinnamon butter. Mix on medium high speed until smooth and creamy, set aside.

In a large bowl, combine dry pancake mix and cubed butter. Use your hands or a pastry cutter to evenly incorporate the butter into the pancake mix until only small pieces remain. In a small bowl, mix together the egg, pumpkin and 1/4 cup of milk. Pour the pumpkin mixture into the dry ingredients and mix with your hands or a wooden spoon until a dough forms.

Transfer dough to a lightly floured surface and pat into a 1” thick disc. Cut into 8 wedges and transfer to a parchment lined baking sheet. Freeze until firm, about 15 minutes.

Preheat oven to 400 degrees and brush scones with remaining milk and sprinkle with raw sugar. Bake 25-30 minutes, until golden brown. Serve warm with cinnamon butter.