Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup canned pumpkin puree (not pie filling)
- 3 tablespoons heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 tablespoons heavy cream
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, and salt until well combined. Use a pastry cutter or two forks to cut the cold, cubed butter into the flour mixture. Work the butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This ensures a flaky texture.
- In a separate medium bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until a soft dough begins to form. Turn the dough out onto a lightly floured surface and knead it 3 or 4 times just until it comes together. Pat the dough into an 8-inch circle about 1 inch thick. Use a sharp knife or a bench scraper to cut the circle into 8 even wedges.
- Place the wedges on the prepared baking sheet, leaving about 2 inches of space between them. Bake for 18 to 22 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. While the scones cool on a wire rack, whisk together the powdered sugar, maple syrup, and enough heavy cream to reach a thick yet pourable consistency. Once the scones are mostly cool, drizzle the glaze generously over the tops. Let the glaze set for 10 minutes before serving.
- Cook Time: 40 minutes