Ingredients:
- 2 cups (250g) all-purpose flour
- 1/3 cup (70g) brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1.5 teaspoons pumpkin pie spice
- 1/2 cup (113g) unsalted butter, frozen
- 1/2 cup (120g) pumpkin purée
- 3 tablespoons (45ml) heavy cream, cold
- 1 large egg, cold
- 1 cup (120g) confectioners’ sugar
- 2 tablespoons milk
- 1/2 teaspoon pumpkin pie spice (for glaze)
- 1 teaspoon maple syrup
Instructions:
- Start by grating your 1/2 cup (113g) of frozen butter using the large holes of a box grater. Put the shreds back in the freezer while you prep the dry ingredients to keep them from softening.
- Whisk together 2 cups (250g) flour, 1/3 cup (70g) brown sugar, baking powder, salt, and 1.5 teaspoons pumpkin pie spice in a large bowl. Ensure there are no large lumps of brown sugar.
- Toss the frozen butter shreds into the flour mixture. Use a fork to coat every piece of butter with flour.
- In a separate small bowl, whisk 1/2 cup (120g) pumpkin purée, 3 tablespoons (45ml) heavy cream, and 1 egg. Pour this into the center of your dry ingredients.
- Fold the mixture gently with a spatula until a shaggy dough forms. It will look messy and dry in spots, but that is exactly what we want.
- Turn the dough onto a floured surface and pat it into a 20cm (8 inch) circle. Cut into 8 wedges. Move them to a baking sheet and chill in the fridge for 15 minutes while the oven preheats to 200°C (400°F).
- Bake for 15 minutes until the edges are golden and the tops feel firm to a light touch. The aroma should be intensely spicy and sweet.
- At the 12 minute mark, check the internal temperature if you have a probe. It should be 90°C (195°F). If it's lower, give it the full 15 minutes.
- Whisk the confectioners’ sugar, milk, and maple syrup. Dip the tops of the cooled scones into this base glaze and let it set for 5 minutes.
- Mix the remaining 1/2 teaspoon pumpkin pie spice into any leftover glaze. Drizzle this in a zigzag pattern over the scones for a striped, bakery style look.