Pumpkin Scones with Vanilla and Maple Cream Glaze

Ingredients

4 cups all purpose flour

1/2 cup firmly packed brown sugar

1 tablespoon plus 1 teaspoon fresh baking powder

1/2 teaspoon fresh baking soda

1 tablespoon cinnamon, or if using pumpkin pie spice too, use 1 teaspoon

1/2 teaspoon salt

1 tablespoon pumpkin pie spice, if using 1 teaspoon of cinnamon too

1/2 teaspoon best quality vanilla

1 cup cold unsalted butter cut into cubes

2 cold eggs

1 and 1/4 cups pumpkin puree

3/4 cup heavy cream/divided

2 cups confectioners sugar

8 tablespoons heavy cream

1/2 teaspoon vanilla

1 cup confectioners sugar

2 tablespoons real maple syrup

1 teaspoon vanilla extract

6-8 tablespoons cream or half and half

Preheat your oven to 400 degrees. Line 2 baking sheets with parchment paper or silicone baking sheets.

In a large bowl, whisk together all of the dry ingredients. Cut the cold butter into the dry mixture with a pastry cutter.

In a small bowl, combine the pumpkin, eggs, 1/2 cup cream and vanilla.

Add the wet ingredients into the dry mixture and mix until just combined.

Turn out onto a lightly floured board and knead about 10 times until the ball of dough comes together.

Cut the dough in half and flatten each into about an 8 inch disk.

Cut each disk into 8 pieces.

Place the pieces a few inches apart on the baking sheets.

Brush with remaining cream.

Bake for 6 minutes then rotate the pan. Bake another 4 minutes and check for doneness. They should be a nice golden brown.

Let cool for about 30 to 45 minutes before glazing.

Prepare each glaze in separate bowls with a whisk.

When the scones are completely cool, dunk the scones into the vanilla cream glaze.

Let that cool before you drizzle the maple cream glaze over the vanilla glaze, ( see photos)

These scones get stale quickly, so after the first day, wrap them individually in wax paper and foil and freeze them.