Ingredients:
- 2 ½ cups All-Purpose Flour
- ½ cup Granulated Sugar
- 1 Tbsp Baking Powder
- 1 tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ¼ tsp Ground Nutmeg
- ½ tsp Salt
- ¾ cup Unsalted Butter, cold and cubed
- ¾ cup Pumpkin Puree (not pie filling)
- ¼ cup Heavy Cream (plus extra for brushing)
- 1 Large Egg, lightly beaten
- 1 tsp Vanilla Extract
- 1 ½ cups Powdered Sugar, sifted
- 3 Tbsp Pure Maple Syrup
- 2–3 Tbsp Milk or Cream (for glaze)
- ¼ tsp Ground Cinnamon (for glaze)
Instructions:
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces remaining. Keep the mixture cold.
- In a separate small bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract.
- Pour the wet mixture into the dry ingredients. Gently mix with a spatula until just combined. Do not overmix; a shaggy dough is desired.
- Turn the dough out onto a lightly floured surface. Gently pat it into a thick circle, about 1 inch (2.5 cm) thick. Use a sharp knife to cut the circle into 8 equal wedges.
- Place wedges onto the prepared baking sheets, spacing them about 1 inch apart. Place the entire tray into the refrigerator to chill for 30 minutes.
- Brush the tops of the chilled scones lightly with extra heavy cream. Bake for 16–18 minutes, or until risen and lightly golden brown around the edges.
- Transfer scones to a wire rack to cool completely before glazing.
- Prepare the glaze: Whisk together the sifted powdered sugar, maple syrup, milk, and cinnamon until smooth. Adjust consistency by adding milk one teaspoon at a time until pourable.
- Drizzle or spread the glaze generously over the cooled scones. Allow the glaze to set slightly before serving.