Pumpkin Scones with Maple-Cinnamon Glaze

By Jac_M

Ingredients

• 1/2 cup packed light brown sugar
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground coriander
• 1/2 teaspoon salt
• 2 to 2 1/2 cups whole wheat pastry flour, plus more for dusting
• 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
• 1/2 cup pumpkin puree
• 1 large egg
• 1/2 cup milk
• 1 cup confectioners' sugar
• 3 tablespoons pure maple syrup
• Pinch cinnamon
• Pearled or turbinado sugar, for sprinkling

Details

Servings 1
Preparation time 130mins
Cooking time 190mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions
For the scones: In a medium bowl, combine the sugar, baking powder, pumpkin pie spice, cardamom, coriander and salt. 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.

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.