Scones

1. First, preheat the oven to 400°F (204°C). Adjust the baking rack to the middle-low position then Line 2 – 3 large baking sheets with parchment paper or silicone baking mat(s). Set aside.
2. I also like to cube the butter and place it in the freezer while I work on the rest.
3. Whisk 1/2 cup heavy cream, the eggs, pumpkin, brown sugar, and vanilla extract together in a small bowl and set aside.
4. Pulse the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt together in a food processor.
5. Add the frozen butter cubes, a little at a time. Pulsing with each addition of butter. You’ll want it to be sort of a “moist” sand texture. You should be able to squeeze the flour mixture and sticks together. *See notes¹ for details on food processors
6. Make a well in the middle of the flour mixture, add the pumpkin mixture, then fold together, with floured hands, until everything appears moistened and “incorporated”.
7. Continue working the dough into a “ball” in the bowl, then transfer it onto a floured work surface. Press into a rectangular shape (about a 1/2 an inch in height) and, with a very sharp knife/pastry cutter (dough scraper), cut into equal size wedges/triangles (see the diagram I created on my blog post to give you an idea of how to cute the scones). To make smaller scones, simply cut the triangles smaller *See notes² for a different option if you don’t want to make triangles.
8. Place scones at least 2 inches apart on the prepared baking sheet(s).
9. Using a pastry brush, brush the scones with the remaining heavy cream.
10. Bake the larger scones for 20-25 minutes or until lightly browned. If you made smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes. While you wait, prepare the glaze.

Glaze

1. Melt the butter and whisk it into maple syrup. Then whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt (or more if desired). Drizzle over warm scones or dip the top of the scones to get a nice covered scone