Makes: 16 scones Prep time: 40 minutes Bake time: 10-15 minutes
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
Vanilla cream glaze
2 cups confectioners sugar
8 tablespoons heavy cream
1/2 teaspoon vanilla
Maple cream glaze
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.