Delicious Pumpkin Scones that practically melt in your mouth. They are light and buttery, with a crisp sugary topping. A sweet maple glaze finishes them with pizzazz.
DRY INGREDIENTS: In a large bowl, combine the 2 cups (spooned and leveled) flour, 2 and 1/2 teaspoons baking powder, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 3/4 teaspoon allspice, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 3/4 teaspoon salt.
WET INGREDIENTS: In a small bowl, whisk together the 1/2 cup heavy cream, 1 large egg, 1/4 cup pumpkin, 1/2 cup + 2 tablespoons brown sugar, and 1/2 vanilla paste or extract. Mix until smooth.
ADD BUTTER: Add the frozen cubed butter into the dry ingredients. Use a pastry blender to cut the butter into the flour mixture until the butter is evenly dispersed and the size of small peas.
COMBINE WET AND DRY: Make a well in the center of the ingredients and pour the wet ingredients into the well. With a wooden spoon, gently combine the ingredients until a dough begins to form. Mix as little as possible -- just until everything is moistened and mostly combined.
FORM SCONES: Very lightly dust a surface with flour and turn the mixture onto the surface. With lightly floured hands, gently work the dough into a ball (we want to handle the dough as little as possible while getting it into a cohesive disc). If the dough is too sticky, add a tiny bit more flour; if it is too dry, add 1-2 tablespoons additional cream. Press dough into a disc and cut exactly in half. Form each half gently into a smaller disc about 5 inches wide. Chill the discs, wrapped tightly, for 20 minutes in the freezer. Remove and cut (with a very sharp knife) each disc into 8 equal wedges. Try to cut each wedge in one decisive cut (don’t shimmy the knife through the wedge). Place wedges on a baking sheet lined with parchment paper (or Silpat liner), about 2 inches apart. Pour remaining 2 (3 if needed) tablespoons heavy cream into a small dish. Using a pastry brush, brush the cream over the scones. Sprinkle with sparkling/coarse sugar if desired.
FREEZE: Place the pan of scones in the freezer for 20 minutes. Preheat the oven to 400 degrees F.
BAKE: Bake for 17-23 minutes or until light golden brown around the edges and lightly browned on top (over-baking scones will make them less flavorful and more dense, so watch carefully). Remove from the oven and cool for 5 minutes on the baking sheet before using a metal spatula to transfer to a cooling rack.
GLAZE: Whisk together the glaze ingredients. Add more maple syrup (or heavy cream or milk) 1 teaspoon at a time if the glaze is too thick. Drizzle just-barely-warmscones with glaze. Let set and then enjoy.
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Notes
Note 1:Butter: Keep all the ingredients as cold as possible! Chill the flour in the fridge ahead of time if possible (10-20 minutes). Cut the butter into small cubes and place in the freezer to chill until needed.Note 2: Pumpkin: Use cheesecloth or paper towels to press any excess liquid out of the pumpkin. Don't skip this step or the scone dough will be too wet; strain out as much liquid from the pumpkin as possible.To make ahead: Shape the dough into scones and place in an airtight bag in the fridge overnight. Bake fresh the next day.To freeze: Freeze the unbaked scones on a lined baking sheet, transfer the frozen scones to an airtight bag and freeze for up to one month. Bake scones straight from the freezer (add 1-3 minutes on baking time).