Pumpkin Scones with Maple Glaze
For the Scones
  • 3 cups all-purpose flour
  • ½ cup (1 stick) cold butter
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ¼ tsp salt
  • ⅓ c brown sugar
  • ⅓ c plus 1 Tb milk
  • 1 cup solid-packed pumpkin
For the Glaze
  • ¼ c butter
  • ¼ c brown sugar
  • ¼ c half & half
  • 2 Tb real maple syrup
  1. To begin, preheat your oven to 375 degrees. In a mixing bowl, combine all of the dry ingredients. Cut the cold butter into pieces and drop it into the flour mixture. Cut the butter in with a pastry blender until there are no pieces larger than a pea. Mix in the brown sugar, pumpkin and milk. Mix in milk and pumpkin, until just combined. Stir until just combined. Turn it out onto a clean surface and knead until just smooth. Pat the dough into a square that is ¾ inch thick. Cut the dough into 9 squares and then cut each square in half diagonally. Place the scones on a baking sheet or stone lined with parchment paper or a silpat. Bake for 16 minutes.
  2. Meanwhile combine the glaze ingredients in a small sauce pan over medium heat. Bring it to a gentle boil and let it bubble for one minute, stirring occasionally. Turn off the heat.
  3. When the scones are done baking, transfer them to a cooling rack that is over another baking sheet or a sheet of parchment paper to catch drips. Brush the glaze over the hot scones.
  4. Serve warm or room temperature.
  5. Enjoy!
Recipe by Cosmopolitan Cornbread at https://cosmopolitancornbread.com/pumpkin-scones/