These Pumpkin Scones with Maple Glaze are the perfect match with some coffee on a brisk fall morning.
Keyword: fall breakfast, maple glaze, pumpkin scones
For the scones
2tablespoonsbuttercold and diced
¼heaping cuppumpkin puree
⅓cupheavy whipping cream
For the glaze
2teaspoonsheavy whipping cream, plus bit more
Preheat the oven to 400 F.
Combine flour, sugar, cinnamon, nutmeg, allspice, ginger, cloves, and salt into a medium bowl.
Cut in cold, diced butter using your hands, two forks, or a pastry cutter. Whisk the pumpkin puree and heavy whipping cream together in a small bowl.
Add the pumpkin puree mixture to the flour mixture with a spoon. Combine the two together but don't over mix. It's okay if your dough has a little exposed flour and/or butter on them. That's a good thing!
Scoop all of the dough onto your baking sheet and form dough into a circle about ¾" thick. Cut the dough into four equal pieces. Brush the tops with some of the remaining heavy cream.
Bake 15-17 minutes until nice and crackly and a toothpick inserted into the middle comes out clean.
Meanwhile, whisk the confectioner's sugar with maple syrup. Add 1 teaspoon of heaving whipping cream at a time until the glaze reaches a consistency that's spreadable but not too thin (you want it to coat the back of a spoon and slowly drizzle off). Using a spoon or putting the glaze in a Ziploc bag that you've cut the tip off of, spread your glaze over the cooled scones.