Pumpkin Scones with Maple Glaze
1 cup all-purpose flour
1 cup cake flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground ginger
6 tbs very cold unsalted butter, cut into 1/2 inch pieces
1/3 cup pumpkin purée
1/3 cup half and half
6 tbs brown sugar
1 teaspoon vanilla
For the glaze:
2 tablespoons maple syrup
2 teaspoons pumpkin
1 cup powdered sugar
Preheat oven to 425º and line a baking sheet with parchment paper. Whisk together flours, baking powder, salt and spices in a mixing bowl or in the bowl of your stand mixer. In another medium bowl, whisk together pumpkin, cream, sugar and vanilla.
Cut butter the into the flour and mix with stand mixer until the mixture resembles coarse crumbs. Add the pumpkin mixture to the flour mixture and stir until just moistened. The dough will be crumbly.
Turn the dough out onto the counter and push the pile together with your hands. Continue pressing and kneading the dough until everything comes together, taking care not to overwork it. Form the dough into a rough circle about 1 inch thick. Cut the dough into 8 wedges and placed on prepared baking sheet about 2 inches apart.
Bake for 12-15 minutes until lightly browned on the bottom. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
While the scones are cooling, make the glaze by whisking the syrup, pumpkin and powdered sugar together in a small bowl. Add more syrup or powdered sugar until desired consistency is reached. Drizzle over the cooled scones.
source: adapted from Cook like a Champion