8Tbspfrozen buttercut into cubes or grated with a cheese grater
⅔cuppumpkin puree
2Tbspmaple syrup
1egglarge
¼cupheavy whipping creamor half and half
For the Glaze:
1cupwhite chocolate chips
2Tbspmilk
½tsppumpkin pie spice
Instructions
Whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Add the frozen butter pieces to the flour mixture and work it into the batter using a pastry cutter or forks until the mixture is crumbly.
In a separate bowl, whisk together the pumpkin puree, maple syrup, egg, and whipping cream.
Add the pumpkin mixture to the flour mixture and mix well with a spatula and then by hand until the dough is solid but malleable. There may be some lumps of butter and that's okay.
Place a piece of parchment paper on a large baking sheet. Turn out the dough onto the parchment and shape it into a ½-inch circle using your hands. Use a large knife to cut the dough into 6 even pieces. Place the mixture in your refrigerator for at least 20 minutes.
Preheat the oven to 400º F. Once the oven is heated and ready, take the scones out of the refrigerator and gently separate the pieces so there is a small space between each scone.
Place the scones in the oven and bake for 22-24 minutes. Allow the scones to cool completely before adding the glaze.
Make the glaze by combining the white chocolate chips and milk in a microwavable bowl. Microwave the mixture at 70% power for 1 minute, then stir and microwave it in 15-30 second intervals until fully melted. Stir in the pumpkin spice.
Place the scones on top of a piece of parchment paper. Drizzle the warm glaze on the cooled scones using a spoon.
Notes
For dairy-free and egg-free suggestions, please see my blog post.I have not tested this recipe with other flour blends. I have noticed some flour blends weigh differently, so you may have to adjust the amount of flour added. Look for a blend with xanthan gum or add 1/2 tsp of it to your flour mixture.You can make this recipe ahead of time and freeze it until you're ready to serve it. I recommend bringing the frozen pastry to room temperature, then preparing the warm glaze and drizzling it on top of the scones before serving.