Pumpkin Spice Scones with Maple Icing

Cozy up this Holiday season with these hearty spiced scones.

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Recipe

(Makes 8 large scones)

Ingredients:

• 2 cups M/R all purpose flour, more for counter

• 1 tablespoon sugar

• ½ teaspoon baking soda

• 2 teaspoons baking powder

• 1 teaspoon sea salt

• 1 tsp pumpkin spice

• ¼ cup pumpkin puree

• 1 ¼ cup cream, plus more for brushing 

  For the Maple Icing:

• ¾ cup powdered sugar

• 2 tbsp pure maple syrup

• 2 tsp milk 

• Pinch of pumpkin spice

• Pinch of salt

Instructions:

Preheat the oven to 450. 

1. In a bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, salt, pumpkin spice).

2. Next, in a small bowl whisk together the pumpkin puree and the cream.

3. Add the pumpkin and cream mixture to the dry ingredients. Mix together until a soft dough forms, and all the dry ingredients are fully incorporated.

4. Dump the dough onto a clean surface and pat into an even circle, about an inch thick.

5. Spoon about a tablespoon of cream on top and evenly brush all over the surface. Next, sprinkle generously with sugar, and very lightly with sea salt (optional).

6. Cut the circle into 8 even wedges with a long knife or dough scraper, and place about an inch apart on a parchment lined baking sheet. 

7. Bake for 10-15 minutes or until bottoms are lightly browned, and tops are set. Meanwhile, whisk all icing ingredients together, and set aside (it should be thick but still runny enough to drizzle. You can always add more powdered sugar to thicken up, or more milk to thin—a little goes a long way).

8. Let the scones cool completely, then spoon the icing on top, spreading to the edges of each scone. Serve as is, or with softened butter, whipped cream, or pumpkin butter. 
   

   *Store scones in an airtight container for up to 2 days on the counter (but they are truly best eaten the same day!), or freeze them (up to 2 months).