Pumpkin Scones with Maple Glaze

Preheat oven to 400ºF. Line a large baking pan with parchment paper. Set aside.

In a medium bowl, combine flour, brown sugar, baking powder, pumpkin pie spice, cardamom, and salt. Cut in butter using a pastry cutter or two forks, until mixture resembles coarse sand. Set aside.

In another medium bowl, whisk pumpkin, egg, and milk.

Make a well in the dry ingredients and pour wet ingredients in. Fold until just combined. Add more flour if dough is too sticky.

Turn dough onto a floured surface and knead until smooth. Form into a flat disc, about 8 inches round, and cut into 8 pie slices. Place onto prepared baking pan.

Bake for 12–15 minutes, or until scones are golden brown. Let cool for 10 minutes on pan, then move to a wire rack to cool completely.

To make the glaze, in a small bowl, whisk powdered sugar, syrup, heavy cream, and vanilla extract until smooth. Drizzle or spread over cooled scones.