Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes
  • 1/2 cup (120ml) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) buttermilk, cold
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons maple syrup
  • 1 tablespoon milk

Instructions:

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, spices, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips (or pulse in a food processor) until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together pumpkin puree, buttermilk, egg, and vanilla extract.
  5. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix!
  6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Cut into 8 wedges (like a pizza). Place scones on the prepared baking sheet. Chill for 30 minutes.
  7. Bake for 20-25 minutes, or until golden brown.
  8. Transfer scones to a wire rack to cool slightly.
  9. While the scones are cooling, whisk together powdered sugar, maple syrup, and milk until smooth. Add more milk, a teaspoon at a time, until desired consistency is reached.
  10. Drizzle the maple glaze over the warm scones.
  11. Serve warm or at room temperature.