Ingredients

For the Scones:

• 2/3 cup heavy cream
• 1/3 cup pumpkin puree
• 4 ounces salted butter
• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 tbsp cornstarch
• 1 tbsp baking powder
• 1 & 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/4 tsp kosher salt, I use Morton’s

For the Glaze:

• 2 tbsp maple syrup
• 2 tbsp butter
• 2-3 tbsp heavy cream or half & half, or milk
• 2 tsp dark brown sugar
• 3/4 cup confectioners’ sugar
• 1 tsp vanilla

Instructions

For the Prep:

Preheat the oven to 400°F. Line a sheet pan with parchment paper. Set aside.

Combine the heavy cream and the pumpkin puree in a medium size bowl or measuring cup. Stir very well, to combine. Place the cream mixture in the freezer for 15-20 minutes while proceeding with the recipe. (You want it to be in the freezer at least 15 minutes but not more than 20.)

Place butter in a microwave-safe bowl, cover with a damp paper towel and heat on high for 40-60 seconds or until just melted. Set aside to cool a bit while prepping other ingredients.

For the Scones:

Whisk together the flour, sugar, baking powder, spices and salt in a large bowl until well combined. Make a well in the center. Set aside.

After heavy cream has been chilled in the freezer for 15 minutes, pour the butter into the cold cream, scraping the container to get all of the butter out. Stir with a fork until butter forms small clumps or globules.

Make a well in the center of the dry ingredients and add the butter/cream mixture. Stir with a rubber spatula from the bottom up, working your way around the bowl until all flour is incorporated and the batter pulls away from the sides of the bowl. At first, it will seem like there’s too much flour. Keep stirring and it will all mix in. The batter will be very thick, like cookie dough. Don’t over-mix it, but you do want to make sure all the little flour bits are incorporated in the bottom of the bowl.

Spray a cookie scooper or large spoon with non-stick cooking spray. Scoop up scones in mounds onto prepared pan. Space the scones 2 inches apart to allow for some spreading.

Refrigerate the scones for at least 15 minutes (or up to 24 hours). If you don’t have room for a sheet pan in your refrigerator, put them on a plate then add them to the sheet pan before baking. Bake for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack.

While the scones are baking, make the maple glaze. Place maple syrup, half and half, butter and brown sugar in a medium size microwave-safe bowl. Cook on high power for 1 minute, then whisk well to smooth out any lumps. Cook for another minute or until mixture is vigorously bubbling.

Remove from microwave and add powdered sugar and vanilla to make a thick, but drizzle-able glaze. If glaze is too thin, add a bit more powdered sugar, if too thick add add a little more cream.

Drizzle glaze over scones. Let scones sit for 15 minutes to let glaze set before serving.

Recipe adapted from The Cafe Sucre Farine