Pumpkin Scones With Maple Cinnamon Glaze Food

PUMPKIN SCONES

Steps:

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• Whisk the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt together in a large mixing bowl.
• Add the cubed butter. Cut the butter into the flour with a pastry cutter or fork until crumbs form.
• Whisk the cream, milk, sugar, pumpkin puree, egg, and vanilla extract together in a separate medium mixing bowl.
• Slowly pour the wet ingredients over the dry ingredients as you mix until everything is moist and just combined. The dough should not be wet. You may not need to use all of the wet ingredients.
• Lightly flour a work surface. Transfer the dough to the floured work surface.
• Shape the dough into a 9-inch circle. Try to keep the dough at an even thickness so the scones bake evenly. I kept mine at about 1" thick.
• Use a knife to cut the dough into eight even-sized wedges.
• Transfer the wedges of dough to the prepared baking sheet. Place them about 2 inches apart.
• Bake for 20-25 minutes or until golden and a tester comes out clean when inserted in the center.
• Remove the scones from the oven. Set aside to cool.
• Stir the glaze ingredients together when the scones have cooled.
• Drizzle the scones with glaze before serving.

PUMPKIN SCONES WITH MAPLE-CINNAMON GLAZE

Steps:

• For the scones: In a medium bowl, combine the sugar, baking powder, pumpkin pie spice, cardamom, coriander and salt. If using roasted pumpkin, add 2 1/4 cups of the flour; if using canned pumpkin puree, add 2 cups of the flour. Cut in the butter using a bowl scraper until the mixture resembles a coarse meal. In a separate bowl, combine the pumpkin, egg, and milk. Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined. (If using roasted pumpkin you may need to add up to 1/4 cup more flour to prevent sticking.)
• Turn the dough out onto a floured surface and knead until smooth, 5 to 7 times. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into six pieces and place on a parchment-lined sheet. Bake until golden brown, 12 to 15 minutes. Let cool on the baking sheet.
• For the maple glaze: In a medium bowl, stir together the confectioners' sugar, maple syrup and cinnamon. Cover with a damp towel until you are ready to use. Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl. Place on a cooling rack. Sprinkle with the pearled sugar and let set.
• Preheat the oven to 400 degrees F.
• Slice the pumpkin in half and scoop out the seeds. Cut the pumpkin into quarters and place on a foil-lined baking sheet. Drizzle with vegetable oil and lightly season with salt. Roast until softened, 35 to 45 minutes. Let cool, then scoop out the flesh and mash until smooth. The pumpkin puree will keep covered in the refrigerator for up to 5 days.