Pumpkin Scones

Ingredients

Scones

• 2 3/4 cups all purpose flour
• 1/3 cup brown sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cardamom
• 1/2 cup cold butter
• 2/3 cup roast pumpkin puree
• 2 eggs

Glaze

• 3/4 cup icing sugar
• 1 tablespoon maple syrup
• 1 teaspoon vanilla
• water

Method

Scones

1. Preheat oven to 425°F.
2. Line baking sheets with parchment paper.
3. In a stand mixer with paddle attachment, blend together all of the dry ingredients for the scones.
4. Cube the cold butter and add to dry mixture, mix until a dry crumbly mixture forms.
5. In a separate bowl, whisk together the puree and eggs.
6. Mix the pumpkin mixture in with the dry mixture.
7. Continue to mix on low until a ragged dough forms.
8. On a floured surface, roll dough out to 1/4 inch thickness.
9. Cut out scones using 2 1/4" cookie cutter and place on baking sheet.
10. Bake until golden brown and a toothpick inserted in the centre comes out clean (about 11 minutes, depending on size).
11. Remove from oven.

Glaze

1. Beat together all ingredients, adding water a small amount at a time until a moderately runny glaze forms.
2. Dip the top of warm scones into the glaze.
3. Glaze will harden as it dries.

Source

Adapted from http://www.kingarthurflour.com/recipes/harvest-pumpkin-scones-recipe.