Pumpkin Spice everything? Yes, please. We are here for all the Autumnal flavors and especially these scones. They're just the thing for a cool, fall day!
2 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 Tbl Pumpkin Pie Spice
1/4 cup packed light-brown sugar
1/4 cup granulated sugar
1 stick unsalted butter, cold and diced into cubes
1/3 cup canned pumpkin puree, blotted and chilled
3 Tbl heavy cream, plus more for brushing tops
1 large egg
1 tsp Pure Vanilla Extract
1 tsp Pure Maple Extract
Preheat oven to 400°F. In a food processor pulse together flour, baking powder, baking soda, salt, Pumpkin Pie Spice, brown sugar and granulated sugar until well blended.
Add butter and pulse mixture several times to cut butter into mixture. Large pieces of butter should no longer be visible.
In a bowl whisk together chilled pumpkin puree, heavy cream, egg and extracts and honey. Pour into the food processor and pulse until a dough forms. It will be sticky.
Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges, wiping the knife between cuts as needed if it becomes sticky with dough.
Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with heavy cream, then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes before spreading with glaze.
For the glaze: Combine 1 cup powdered sugar, 2 Tbl half and half, 1/4 tsp Pumpkin Pie Spice. Whisk together, adding more half and half as needed to reach desired consistency. It should be fairly thick not runny. Spoon and spread mixture scones to evenly coat tops.