Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) packed brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (113g) frozen unsalted butter
  • 1/2 cup (120g) canned pumpkin purée
  • 4 tablespoons heavy cream, divided
  • 1 large egg, cold
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure grade A maple syrup
  • 1 pinch ground cinnamon

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Whisk the flour, brown sugar, baking powder, spices, and salt. Until no lumps remain and the mixture is airy.
  3. Grate the frozen butter into the flour.
  4. Toss the butter shreds with a fork. Until every piece is coated in flour and looks like coarse crumbs.
  5. Stir the pumpkin, 3 tablespoons of cream, egg, and vanilla in a small jar. Until the orange color is streak free and smooth.
  6. Pour the wet mix into the dry. Until the dough just starts to clump together.
  7. Turn the dough onto a floured surface. Until you can gently pat it into a 1 inch thick circle.
  8. Cut the circle into 8 even wedges.
  9. Brush the tops with the remaining cream. Until they have a light, glistening coat.
  10. Bake for 15 minutes. Until the tops are golden and the edges feel firm.
  11. Whisk powdered sugar, maple syrup, and a pinch of cinnamon to create a thick glaze. Drizzle over completely cooled scones.