Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl sift together the flour, sugar, baking powder, spices, and salt. Place in the freezer for 10 minutes. Using a pastry cutter or a food processor cut the butter into the dry ingredients until the mixture resembles coarse sand.*
3. Add the pumpkin, 5 tablespoons of heavy cream (to start), and the vanilla to the mixing bowl and use a fork to stir everything together until just mixed. The dough shouldn’t be wet, but should stick together so you can easily form a disk. If the dough is too dry or crumbly add in a tablespoon of cream at a time until the dough comes together. Be sure to not over mix or overwork your dough.
4. Form the dough into an 8 inch circle* on a generously floured surface. It doesn’t need to be perfect, but try to keep it consistent in terms of thickness. You’ll want to flour your hands to make sure the dough doesn’t stick. Using a sharp knife cut the circle into 8 wedges, placing them onto the prepared baking sheet and inch or two apart. They will expand as they bake.
5. Place a small amount of cream in a bowl and using a pastry brush, brush the top of the scones. Bake at 400°F for about 25-30 minutes or until the scones are just starting to brown at the edges and a knife inserted into the middle comes out clean.
6. While the scones cook, make the glaze. Place the maple syrup, cream, powdered sugar, vanilla and salt in a medium size bowl and whisk until combined.
7. Once the scones have cooled completely drizzle with the maple glaze. Top with chopped pecans or leave as is! Scones will keep well at room temperature in an airtight container for up to 5 days, or freeze for up to a month!