Ingredients

Pumpkin Scones
• 2 cups flour
• scant 1/2 cup sugar (1/4 cup + 3 Tbsp to be exact)
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 6 Tbsp COLD unsalted butter, cubed
• 2/3 cup COLD canned pumpkin puree (just pop it in the fridge a few hours before you want to make these)
• 1 egg
• 3 Tbsp heavy cream
Vanilla Glaze
• 1 cup powdered sugar
• 2 Tbsp heavy cream
Pumpkin Maple Glaze
• 1 heaping cup powdered sugar
• 1 Tbsp pumpkin puree
• 1 Tbsp maple syrup

Instructions

Scones
1. Preheat oven to 425 F degrees. Line a baking sheet with parchment paper and spray lightly with non-stick spray.
2. In a small bowl, whisk together the cold pumpkin puree, heavy cream, and egg.
3. In the bowl of your food processor, combine the flour, sugar, baking powder, salt and spices. Pulse 2-3 times to mix.
4. Add the cubed butter and pulse 5-6 times or until the butter has been broken into pieces no bigger than a pea.
5. Pour the flour/butter mixture into a large bowl. Make a well in the middle.
6. Add the pumpkin mixture and fold in with a spatula until a dough ball forms.
7. On a floured surface, knead down ball 2-3 times - not any more than this!
8. Press the dough into a large rectangle and transfer to prepared baking sheet.
9. Using a pizza cutter, cut dough into triangles. You can cut them as big or as small as you'd like. I cut 8 triangles. Separate out evenly on baking sheet.
10. Bake 12-14 minutes or until edges just begin to brown and tops have slightly hardened.
11. Remove from oven and cool for 2-3 minutes on the baking sheet before removing to a wire rack to cool completely before glazing.
Vanilla Glaze
12. Whisk together the sugar and cream until smooth.
13. Spoon glaze over each scone so they are completely covered. Use the back of the spoon to spread evenly over the scone.
14. Allow glaze to set up before pouring on pumpkin glaze.
Pumpkin Maple Glaze
15. Whisk together the sugar, pumpkin and maple syrup.
16. NOTE: You want this syrup to be a bit thicker than the vanilla glaze, so be mindful of that when adding the maple syrup. If it's too thin, add a Tbsp more of sugar until you get the consistency you want.
17. Using a piping bag and a very smell round tip, pipe pumpkin glaze in a back and forth pattern over the vanilla glaze on each scone.
18. Allow glaze to set up before serving.