Pumpkin Scones with Maple Glaze

Scones

2 cups all-purpose flour

2 ½ teaspoons baking powder 1 teaspoon ground cinnamon

1 ½ teaspoons pumpkin pie spice ½ teaspoon salt

½ cup unsalted butter, frozen

1⁄3 cup plus 2 tablespoons heavy

cream, divided

1 large egg

½ cup canned pumpkin purée ½ cup light-brown sugar 1 teaspoon vanilla

½ cup chopped walnuts

Coarse sugar for sprinkling on top

before baking, optional

Maple Glaze

2 tablespoons unsalted butter

1⁄3 cup pure maple syrup

1 cup sifted confectioners’ sugar

Pinch salt, to taste

Instructions: Heat oven to 400 degrees. Adjust baking rack to the middle-low position. Line large baking sheet with parchment paper.

To make the scones: whisk flour, baking powder, cinnamon, pie spice and salt together in a large bowl. Grate frozen butter (using a box grater). Add the grated butter to the flour mixture and combine with a pastry cutter, a fork or using your fingers until the mixture comes together in pea-size crumbs. Set aside.

Whisk cup heavy cream, egg, pumpkin, brown sugar and vanilla together in a small bowl. Drizzle it over the flour mixture and then mix 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 disk and with a very sharp knife, cut into 8 equal wedges.

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

Bake scones for 20-25 minutes or until lightly browned. Remove from oven and allow to cool as you prepare icing.

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

Makes 8 scones

Greg Morago / Staff