Pumpkin Scones

Preheat the oven to 400 F. Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together the flour (see note below), brown sugar, baking powder, pumpkin pie spice and salt. Toss the frozen, grated butter with the dry ingredients using a pastry cutter or your fingers, until the mixture looks like coarse crumbs.

In a small bowl or measuring cup, whisk together the heavy cream, pumpkin puree and vanilla until well combined. Pour the mixture into the dry ingredients and stir until it starts to come together.

Dump the dough onto the prepared baking pan and use your hands to form it into an 8 inch disc. Use a very sharp knife to cut it into 8 wedges. You can spread them out a little if you like (I like to because I prefer the slightly crisp edges this produces) but you don’t need to.

Bake for 20-25 minutes or until slightly golden and a toothpick inserted in the center comes out clean.

While the scones are baking, prepare the glaze. In a small bowl whisk together the powdered sugar, maple syrup and milk until smooth and well combined. Cover tightly with plastic wrap until ready to use.

When scones are done baking, remove them from the oven and allow to cool on the baking sheet for 5 minutes before drizzling the glaze over top of them. The glaze will set as it cools.

These are best the same day, but keep well for up to 3 days at room temperature. They also freeze well in an airtight container for up to 3 months.

Notes:
1. I have made these several times including with all all-purpose flour, with half whole wheat flour and half all-purpose flour and with all whole wheat flour. All three kinds were very good, but the completely whole wheat ones were a little more dense. Use whichever combination of flours you prefer.
2. The butter can be either cut into the dry ingredients with a pastry blender, or what I like to do, is grate it with a food processor or grater and then toss it with the dry ingredients. I find this the fastest way to get it into small chunks but keep it very cold.
3. You can also add 1/2 cup of mini chocolate chips if you like. I found they were good both with and without the chocolate.
4. The amount of glaze listed makes enough for a very light glaze on each scone. If you prefer more glaze then double the recipe for it.
5. Recipe from Sally’s Baking Addiction.