Maple Pumpkin Scones (Print Version)

# Ingredients:

→ Scone Mixture

01 - 3 cups all-purpose flour
02 - 3/4 cup cold, unsalted butter
03 - 1 tablespoon pumpkin spice blend
04 - 3/4 teaspoon kosher salt
05 - 1 tablespoon baking powder
06 - 1/2 cup packed dark brown sugar
07 - 2 large cold eggs
08 - 3/4 cup pumpkin purée (from a can)

→ For the Top

09 - 2 tablespoons of whole milk for brushing
10 - 2 tablespoons turbinado sugar to sprinkle on top

→ Sweet Glaze

11 - 1/4 cup maple syrup
12 - 1/8 teaspoon kosher salt
13 - 1/2 teaspoon vanilla
14 - 1 cup powdered sugar

# Instructions:

01 - Slice the cold butter into small cubes, about 1/2 inch big, and stick them in the freezer while you get the other items ready.
02 - Mix the flour, brown sugar, salt, baking powder, and pumpkin spice in a big mixing bowl.
03 - Toss the frozen butter chunks into the flour bowl, and mash them together with a pastry blender until they look like tiny pebbles.
04 - Beat the pumpkin purée with the eggs in a separate bowl. Pour this mixture into your dry stuff and stir just enough to bring it together.
05 - Take the dough and flatten it into an 8-inch circle on a floured surface. Slice into 8 wedges and move them onto a lined baking tray.
06 - Pop the scones in the freezer for half an hour. Brush the tops with milk, sprinkle sugar on, and bake at 425°F for 17-22 minutes.
07 - Blend powdered sugar, maple syrup, salt, and vanilla until smooth. Drizzle over the cooled scones.

# Notes:

01 - Store in a sealed container for two days.
02 - They freeze well for about two months.
03 - Keep ingredients cold for flaky scones.

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