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Pumpkin Scones with Maple Icing

Servings: 16

Ingredients

Pumpkin Scones:

  • 5 cup all-purpose flour
  • 2/3 cup white sugar
  • 1 ½ tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp ground cloves
  • 1 tsp cinnamon
  • 12 oz unsalted butter, cold
  • 1 cup pumpkin puree
  • 1 cup heavy cream plus 2 tbsp for brushing onto scones
  • 1/4 cup turbinado (raw) sugar

Maple Icing:

  • 3/4 cup powdered sugar
  • 3-5 tsp maple syrup
  • 3-5 tsp heavy cream

Instructions

  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  • Whisk together flour, sugar, baking powder, salt, nutmeg, ginger, cloves, and cinnamon in a large bowl. Add the butter and cut into the flour mixture using a pastry blender or a fork, until the butter pieces are the size of peas.
  • Stir together pumpkin puree, heavy cream, and vanilla in a separate bowl. Make a well in the center of the flour mixture and pour the pumpkin/cream mixture into the well. Stir with a silicon spatula just until the dough comes together.
  • Sprinkle a clean surface with flour. Place half of the dough onto the floured surface and shape it into a circle between 6 and 7 inches in diameter and 1 inch thick.
  • Brush circle evenly with remaining heavy cream. Sprinkle turbinado sugar evenly over dough circle. Using a bench knife, cut the circle evenly into 8 wedges. Place each wedge onto the prepared baking sheet.
  • Repeat with other half of dough.
  • Bake on the middle rack in the preheated oven until golden brown, about 15 to 20 minutes. Cool before using maple glaze.

To make maple glaze:

  • Sift the powdered sugar into a small bowl. Add maple syrup and heavy cream until the glaze is desired consistency. You can either brush or drizzle the glaze onto the cooled pumpkin scones.