Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup canned pumpkin puree (not pie filling)
- 3 tablespoons heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- For the Glaze: 1 cup powdered sugar, 2 tablespoons pure maple syrup, 1-2 tablespoons heavy cream
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. Ensure there are no large lumps of brown sugar left in the mix.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for a flaky texture.
- In a separate medium bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth. Make sure the egg is fully incorporated into the pumpkin.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until a shaggy dough begins to form. Do not overmix; it is okay if there is a little loose flour at the bottom of the bowl.
- Turn the dough out onto a lightly floured surface. Gently 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 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. Brush the tops lightly with extra heavy cream. Bake for 15 to 18 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Allow the scones to cool on the pan for 5 minutes, then transfer them to a wire rack. While they cool, whisk together the powdered sugar, maple syrup, and cream until smooth. Drizzle the glaze generously over the warm scones before serving.
- Cook Time: 38 minutes
- Diet: Vegetarian