Classic Pumpkin Scones
from https://sallysbakingaddiction.com/

If you love to bake with pumpkin, then don’t go another minute without these flaky pumpkin scones topped with a decadent maple glaze. Perfect with a hot cup of coffee on a crisp fall morning. To be honest though, I was a little nervous to develop a recipe for classic pumpkin scones because the ones at the bakery are just so delicious. After a few tries, though, I created a buttery scone recipe that is perfectly spiced without being overly sweet.

Blot the pumpkin. Trust me on this. Pumpkin puree is extremely wet and can cause spreading in your mixture. Blot the pumpkin for 15 seconds with a paper towel before you use it.

Heavy cream or buttermilk is a must. Texture is crucial for the perfect scone, so don’t substitute milk or nondairy milk in this recipe. You’ll lose both the texture and flavor that make these scones irresistible. I swear by this trick. Brush the scones with the remaining heavy cream or buttermilk right before baking and sprinkle with a little coarse sugar if you have any. It will help ensure that sweet, crisp exterior.

Add the maple icing while the scones are still warm so it melts into every flake, crack, and crevice.

2 cups (250g) all-purpose flour (spooned & leveled)
2 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice*
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
1/3 cup + 2 Tablespoons (105ml) heavy cream, divided
1 large egg
1/2 cup (115g) canned pumpkin puree, blotted*
1/2 cup (100g) light brown sugar
1 teaspoon pure vanilla extract
optional: coarse sugar for sprinkling on top before baking

Maple Glaze
2 Tablespoons (28g) unsalted butter
1/3 cup (80ml) pure maple syrup
1 cup (112g) sifted confectioners’ sugar
pinch salt, to taste

Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.

Make the scones: Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter (I use a box grater). Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.

Whisk 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin (see note), brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.

With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges.

Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired. (Gives a nice crunch!)

Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.

Make the glaze: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.

Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.

Yield: 8 scones