Pumpkin Scones

Ingredients

1 ½ tsp pumpkin pie spice

1 tsp cinnamon

½ tsp salt

2 ½ cups all purpose flour, sifted

2 ½ tsp baking powder

½ cup light brown sugar

½ cup frozen, unsalted butter

1 large egg

⅓ cup plus 2 tbsp heavy cream

½ cup brown sugar

1 tsp vanilla

½ cup pumpkin puree

Glaze:

2 tbsp butter

1 cup powdered sugar

⅓ to ½ cup maple syrup, pure

Slight pinch of salt, optional

Preheat the oven to 400*

Place the rack in the middle of the oven

Line baking pans with parchment paper

In a large bowl, combine the flour, pumpkin pie spice, salt, cinnamon and baking powder

Grate the frozen butter into the flour mixture

Using a pastry cutter, combine until pea sized crumbles show

In another bowl combine 1 egg, ⅓ cup of heavy cream, pumpkin puree, vanilla and brown sugar

Drizzle this mixture over the flour mixture, then stir until all is combined

Flour your hands and work the dough into a ball shape

Place the ball onto a floured surface and press out into an 8 inch diameter circle

Use a sharp knife and cut the circle into 8 pie shaped wedges( to make smaller scones, make two 5 inch circles and cut into the wedges)

Place the scones on the parchment covered trays and brush lightly with the remaining heavy cream and sprinkle with coarse sugar

Bake for 17 to 20 minutes, until the scones are lightly golden brown.

When done, set off to the side to cool slightly.

Make the glaze in a saucepan by adding the butter and syrup, stir together until the butter is melted

Stir in the powdered sugar until you form a glaze.

Pour the glaze over the warm scones and eat right away for the best flavor

Enjoy!

SERVING SIZE: 1