Pumpkin Scones with Maple Glaze
 
Makes 8
Ingredients
  • 2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon fine sea salt
  • ½ cup cold unsalted butter, cubed
  • ½ cup chopped pecans (optional)
  • ½ cup firmly packed light brown sugar
  • ½ cup pumpkin purée
  • ⅓ cup heavy whipping cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Maple Glaze (recipe follows)
Instructions
  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, cinnamon, pumpkin pie spice, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles small pea-sized crumbs. Stir in pecans, if desired.
  3. In a smaller bowl, whisk together brown sugar, pumpkin purée, cream, egg, and vanilla extract. Add to dry ingredients, stirring until dough is evenly moist. (If dough is too sticky, add more flour, 1 tablespoon at a time.)
  4. Turn out dough onto a lightly floured work surface. Shape dough into an approximately 1-inch-thick circle. Using a floured knife, cut dough into 8 even wedges. Place scones 2 inches apart on prepared baking sheet.
  5. Bake until scones are crispy on the outside and soft in the middle, 20 to 25 minutes. Transfer scones to a wire rack, and let cool completely.
  6. Once scones have cooled, top each scone with Maple Glaze. Let the glaze set, and then enjoy!
Recipe by TeaTime Magazine at https://teatimemagazine.com/indulge-in-falls-charm-with-darci-hannahs-new-cozy-mystery-and-pumpkin-scones/