Ingredients
- 2 cups All-Purpose Flour
- 2 1/2 teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- 1 1/2 teaspoons Pumpkin Pie Spice
- 1/2 teaspoon Salt
- 1/2 cup Unsalted Butter, frozen
- 1/3 cup + 2 tablespoons Heavy Cream, divided
- 1 Large Egg
- 1/2 cup Canned Pumpkin Puree
- 1/2 cup Light Brown Sugar
- 1 teaspoon Pure Vanilla Extract
- Coarse Sugar, sprinkling on top before baking
Maple Glaze
- 1/4 cup Unsalted Butter
- 1/2 cup Pure Maple Syrup
- 1 cup Powdered Sugar, sifted
- Pinch of Salt
Directions
- Preheat oven to 400F; place baking rack in the middle-low positon; line baking sheets with parchment paper
- Scones: whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl; grate the frozen butter; add the grated butter to the flour mixture and combine it with a pastry cutter until mixture comes together to form pea-sized crumbs; set aside
- Whisk 1/3 cup heavy cream egg, pumpkin puree, brown sugar, and vanilla extract together in a small bowl; drizzle it over the flour mixture; mix it all together until everything is moistened
- With floured hands, work the dough into a ball; transfer to a to a floured work surface; press into a 8-inch disc; with a sharp knife cut into 8 equal wedges
- Place scones at least 2 inches apart on baking sheets; using a pastry brush, brush scones with remaining heavy cream; sprinkle with coarse sugar
- Bake scones for 20-25 minutes until light browned; allow to cool as the glaze is prepared
- Glaze: in a small saucepan over low heat, melt butter and maple syrup together whisking occasionally; once the butter has melted, remove from heat; whisk in the sifted powdered sugar; taste then add a pinch of salt; drizzle over warm scones