Pumpkin Scones

• Vegetarian

• Produce

  • 1/2 cup Pumpkin puree

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1/2 cup Brown sugar, lightly packed
  • 1/2 cup Powdered sugar
  • 1 1/2 tsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted frozen and grated
  • 1/2 cup Heavy cream
  • 1 tbsp Milk

Found on bakeeatrepeat.ca

Description

Ingredients

• 2 cups all-purpose flour
• 1/2 cup brown sugar, lightly packed
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, frozen and grated
• 1/2 cup heavy cream
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla
• 1/2 cup powdered sugar
• 1 tablespoon maple syrup
• 1 tablespoon milk

Directions

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, whisk together the flour, 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 as 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. 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 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.