Ingredients:

  • 2 1/4 cups All-Purpose Flour
  • 1/3 cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • 2 tsp Pumpkin Pie Spice
  • 1/2 tsp Fine Sea Salt
  • 8 Tbsp Unsalted Butter (1 stick), cut into 1/2-inch cubes and frozen
  • 1/2 cup Canned Pumpkin Puree (not pie filling)
  • 3 Tbsp Cold Buttermilk
  • 1 Large Egg, lightly beaten
  • 2 Tbsp Unsalted Butter (for browning)
  • 1 cup Powdered (Icing) Sugar, sifted
  • 2 Tbsp Maple Syrup (Dark Grade A)
  • 1/2 tsp Vanilla Extract
  • 1 – 2 Tbsp Milk or Cream (for glaze consistency)

Instructions:

  1. Prep the Oven and Pan: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Combine Dry Ingredients: Whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice in a large mixing bowl.
  3. Cut in the Butter: Add the frozen butter cubes to the dry mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the pieces resemble small peas or coarse breadcrumbs.
  4. Prepare Wet Ingredients: In a small bowl, whisk together the pumpkin puree, cold buttermilk, and the beaten egg until just combined.
  5. Mix Dough: Pour the wet mixture into the dry ingredients. Use a spatula or wooden spoon to mix the dough until it just starts to come together. Stop immediately when no pockets of dry flour remain; the dough will be shaggy and slightly sticky.
  6. Shape the Dough: Lightly flour a clean surface. Turn the dough out and gently pat it into an even circle, approximately 1-inch thick. Avoid kneading.
  7. Cut the Scones: Using a sharp knife or a cutter, cut the circle into 8 equal wedges (like cutting a pizza). For cleaner edges, avoid twisting the cutter.
  8. Chill (Crucial Step): Place the scones on the prepared baking sheet and refrigerate for 30 minutes. This ensures a good rise and flaky texture.
  9. Bake: Bake for 18 to 20 minutes, rotating the pan halfway through, until the tops are golden brown and a toothpick inserted into the center comes out clean.
  10. Cool: Transfer the scones immediately to a wire rack to cool completely before glazing.
  11. Brown the Butter: Melt the 2 Tbsp of butter in a small saucepan over medium heat. Swirl constantly until the butter foams, turns golden brown, and develops a nutty aroma. Immediately pour the brown butter into a small bowl to stop the cooking process and let it cool slightly.
  12. Make the Glaze: Whisk the sifted powdered sugar, maple syrup, vanilla, and the cooled brown butter together. Add milk or cream, 1 tablespoon at a time, until the glaze is smooth, thick, and pourable.
  13. Glaze the Scones: Drizzle or brush the glaze liberally over the cooled scones and allow it to set for 10-15 minutes before serving.