Chocolate Chip and Bacon Pumpkin Scones

Preheat oven to 400ºF and line a large baking sheet with parchment paper. Set aside.

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and pumpkin pie spice until combined. Add the butter to the dry ingredients and crumble with your hands until coarse crumbles form. Set aside.

In another small bowl, whisk together the milk, pumpkin puree and vanilla extract until smooth. Add the wet ingredients to the dry and stir until the ingredients come together to form a soft cookie dough-like dough. Stir in the chocolate chips and the bacon and place the bowl of dough in the fridge for 5-10 minutes.

Once the dough has chilled, remove bowl from the refrigerator. Scoop 1/3 cup portions of dough onto the prepared baking sheet, spacing them about 1 1/2 inch to 2 inches apart (you should be able to make about 6-8 scones using this size scoop).

Bake at 400 F for 15 minutes or until the tops are light brown. Remove from oven and transfer to a wire rack to cool completely before glazing.

While the scones are cooling, prepare your glaze. In a medium bowl, stir together the confectioners’ sugar, milk, maple syrup and cinnamon until all of the sugar has been incorporated and the glaze is smooth and just a little runny.

Once the scones have cooled, dip the tops into the glaze and put them back on the rack. Let them stand until the glaze has set. Will keep at room temperature for 3-5 days. Enjoy!