Ingredients:

  • 2 1/2 cups All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1/4 cup packed Light Brown Sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 2 tsp Pumpkin Pie Spice Blend
  • 1 stick (8 Tbsp) cold Unsalted Butter, cubed
  • 1/2 cup Canned Pumpkin Purée (not pie filling)
  • 1/4 cup cold Heavy Cream
  • 1 large Egg (for egg wash)
  • 1 cup Confectioners’ (Powdered) Sugar (for glaze)
  • 1 Tbsp Pure Maple Syrup (for glaze)
  • 2–3 Tbsp Heavy Cream or Milk (for glaze)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Ensure all butter and liquids are thoroughly chilled.
  2. In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, salt, and pumpkin pie spice.
  3. Grate the stick of cold butter directly into the flour mixture (or cut it into tiny cubes).
  4. Use a pastry blender or your fingertips to quickly work the cold butter into the flour mixture until the mixture resembles coarse sand, with some pea-sized pieces remaining.
  5. In a separate small bowl, lightly whisk together the pumpkin purée and the cold heavy cream.
  6. Pour the wet ingredients into the dry mixture. Use a spatula to gently mix until the dough just comes together into a shaggy mass. Do not overmix; stop immediately once the flour is hydrated.
  7. Turn the dough out onto a lightly floured surface. Pat the dough together gently (knead 2-3 times at most) and shape it into an 8-inch (20 cm) thick disc, about 1-inch (2.5 cm) high.
  8. Cut the disc into 8 uniform wedges. Transfer the wedges onto the prepared baking sheet, spacing them slightly apart.
  9. Place the baking sheet with the formed scones into the freezer or fridge for 30 minutes to chill. (This step is mandatory for achieving maximum lift.)
  10. Whisk the egg with a splash of water/milk. Brush the tops of the chilled scones lightly with the egg wash.
  11. Bake for 18–20 minutes, or until the scones are well-risen and deep golden brown.
  12. Transfer the hot scones to a wire rack. Allow them to cool completely before glazing.
  13. Prepare the Glaze: Whisk together the powdered sugar, maple syrup, and 2 Tbsp of cream until smooth. Add the remaining cream, if needed, to achieve a thick, drizzly consistency.
  14. Drizzle the maple glaze generously over the cooled scones and allow the glaze to set for a few minutes before serving.