Pumpkin scones

By á-48148

Maple-Cinnamon Glaze:
1 cup confectioners' sugar
3 tablespoons pure maple syrup
Pinch cinnamon
Pearled or turbinado sugar, for sprinkling

Ingredients

• Scones:
• 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 roasted pumpkin, recipe follows, or canned pumpkin puree
• 1 large egg
• 1/2 cup milk

Preparation

Step 1

Directions
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.