Ingredients

For the Scones

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 2 and 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 and 1/2 teaspoons pumpkin pie spice*
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
• 1/3 cup + 2 Tablespoons (105ml) heavy cream, divided
• 1 large egg
• 1/2 cup (115g) canned pumpkin puree, blotted*
• 1/2 cup (100g) light brown sugar
• 1 teaspoon pure vanilla extract
• Optional: coarse sugar for sprinkling on top before baking

Maple Glaze

• 2 Tablespoons (28g) unsalted butter
• 1/3 cup (80ml) pure maple syrup
• 1 cup (112g) sifted confectioners' sugar
• Pinch of salt, to taste

Instructions

1. Preheat your oven to 400°F (204°C) and position the oven rack in the middle-lower section. Line one or two large baking sheets with parchment paper or silicone baking mats. If preparing mini scones, use two baking sheets.
2. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt.
3. Grate the frozen butter using a box grater. Add it to the dry ingredients, then use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
4. In a separate bowl, whisk together 1/3 cup (75ml) of the heavy cream, the egg, blotted pumpkin puree, brown sugar, and vanilla extract. Pour this mixture into the flour mixture and stir until all of the ingredients are evenly moistened.
5. Lightly flour your hands and gently bring the dough together into a ball. Transfer it to a floured work surface and press it into an 8-inch round disc. Using a sharp knife, cut the dough into 8 equal wedges.
   For smaller scones, divide the dough into two 5-inch discs and slice each into 8 wedges.
6. Arrange the scones on the prepared baking sheet, leaving at least 2 inches of space between each one. Brush the tops with the remaining heavy cream and, if desired, sprinkle with coarse sugar.
7. Bake:
   • Large scones: 20–25 minutes, or until lightly golden.
   • Mini scones (16): 18–20 minutes, or until lightly golden.
8. Remove from the oven and let them cool for a few minutes while preparing the glaze.
9. To make the maple glaze, combine the butter and maple syrup in a small saucepan over low heat. Stir occasionally until the butter has melted. Remove from the heat and whisk in the sifted confectioners' sugar until smooth. Add a pinch of salt, if desired. Drizzle the warm glaze over the scones.
10. Serve warm or slightly cooled. Leftover scones can be stored at room temperature or refrigerated for up to 2 additional days.

Notes

Make Ahead

Pumpkin Pie Spice Substitute

• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Why Blot the Pumpkin?