Pumpkin Scones with Maple Brown Sugar Icing

Pre-heat your oven to 375F.

Pumpkin Scones:
Mix together all the dry ingredients. Cut butter into small cubes. Add butter to dry ingredients and combine using a standing mixer, pastry blender, or two forks until mixture resembles course crumbs.

Add in buttermilk and pumpkin puree until combined and dough is moist. If dough seems too dry you can add in a tablespoon more of buttermilk at a time until moist.

Turn dough out onto a floured surface and knead a couple of times until dough is smooth. Shape dough into a flat 9 inch circle. Cut circle into 8 “pie” pieces.

Place scones onto a baking sheet approximately 1/2 inch apart and bake for 20-25 minutes or until toothpick comes out clean.

Meanwhile . . . for the Maple Brown Sugar Icing:
Beat the softened butter until creamy. Add in brown sugar and beat until combined. Add in powdered sugar and beat until combined. Mix in cinnamon and then add in maple syrup and beat until combined.

When the scones come out of the oven, smear the icing on top of each. Don’t be shy with the amount, let it melt over the top and sides. Sprinkle with a little more cinnamon to finish ‘em off.

Brew your favorite coffee or tea and ENJOY!!