Maple Pumpkin Scones

Usually when I make a dessert I immediately pack up half and send them down to our favorite neighbors.  That didn't happen this time! We bashed on all of these scones!

 

 

The entire scone was the perfect pumpkin flavor and it was very moist.  The maple glaze was a great finish but I totally could've eaten the scones without it.

Maple Pumpkin Scones

Adapted from http://sweetpeaskitchen.com/2010/09/27/pumpkin-scones/

What you need:

For the Scones:

2 cups all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground  nutmeg (used pumpkin pie spice)
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin puree (NOT pumpkin pie filling)
3 tablespoons half-and-half
1 large egg

For the Powdered Sugar Glaze:
1 cup plus 1 tablespoon powdered sugar
2 tablespoons milk
1/2 teaspoon maple extract

For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (used pumpkin pie spice)
1 pinch ground ginger
1 pinch ground cloves

What to do:
 Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

• In the bowl stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
• Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
• In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches.
• Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough.
• Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
• While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar, milk and extract together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.
• While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).