Maple Pumpkin Scones
2 cups flour
1/2 cup minus 1 Tbsp sugar
1 Tbsp baking powder
1/2 tsp kosher salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
6 Tbsp cold butter
1/2 cup canned pumpkin
4 Tbsp sour cream
1 large egg, lightly beaten
Glaze:
1 cup powdered sugar
1/4 tsp vanilla
1/4 tsp maple extract or to taste
1 Tbsp or so of milk
Preheat your oven to 425 F. In a mixing bowl combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. With a pastry blender cut in the cold butter until a coarse meal. Add pumpkin, cream, and egg. Mix until almost all the way combined. Dump out on a pastry mat or floured wax paper. Use your hands to knead 3 or 4 times until an even consistency. Shape into a 6" round disk. Use a knife and cut like a pizza into 8 slices. Bake on a stone or baking sheet for 15-20 minutes until just starting to brown. Remove to a cooling rack and mix the glaze.
In a small bowl mix the powdered sugar, extracts, and milk. I just eyeball the measurements. After the scones have cooled 5 minutes or so (if you can wait that long, I couldn't!) drizzle with the maple glaze.
Enjoy a fabulous taste of fall!
Recipe Adapted from:
