Pumpkin Scones

Preheat the oven to 425°F and line a baking sheet with a silicone mat or parchment paper.

In a large mixing bowl, whisk the flour, brown sugar, baking powder, pumpkin pie spice and salt together to aerate them. Gently stir in the pumpkin puree, coffee creamer and vanilla until a soft dough starts to form. Turn out the dough on to a clean, floured surface. Knead the dough for 4 to 5 turns to bring it together into a uniform ball. Gently flatten the ball and pat it out into thin circle. Use a knife to cut the circle into 8 equal wedges. Do this by quartering the circle and then cutting each quarter in half. Transfer the wedges to the lined baking sheet and bake the scones for 14-15 minutes.

While the scones bake, prepare the simple glaze. Simply combine the powdered sugar, maple syrup and pumpkin pie spice in a shallow bowl and stir it all together until it becomes a smooth glaze. When the scones are done, take them out and let them cool on the sheet for a minute. Take each slightly cooled scone and dip the tops of them in the glaze to coat them. Transfer them to a rack to finish cooling. Make sure there is a sheet of aluminum foil underneath to catch the drippings. It makes clean up so much easier. Serve with some great tea or coffee for an amazing breakfast treat or afternoon snack!