• Before starting, I recommend placing the butter in the freezer for at least 15-20 minutes and leaving the heavy cream refrigerated until ready to use.

Pumpkin Scone Batter:

• Start by blotting the pumpkin puree to remove excess moisture. Pour the ½ cup of puree into a small bowl and gently press some paper towels down into it. Press the towels around the sides to soak up moisture and let them sit for a few minutes before removing the paper towels and using the puree.
• In a large mixing bowl, add 2 ¼ cups all-purpose flour, 2 ½ teaspoons of baking powder, ¼ teaspoon of baking soda, ½ teaspoon kosher salt, 1 ½ teaspoons pumpkin pie spice, and 1 teaspoon ground cinnamon and whisk together. Remove the ½ cup unsalted butter from the freezer and grate it into the dry ingredients and then mix it into the flour with a pastry cutter or by hand.
• In another mixing bowl, add ⅓ cup heavy cream, ½ cup light brown sugar, ½ cup blotted pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Whisk thoroughly until the sugar has dissolved and there are no obvious streaks of egg remaining.
• Now add the wet ingredients into the dry ingredients, mixing until just combined.
• Dump the scone batter onto a floured work surface, dust the top with more flour, and work everything into a ball. If it feels too wet and sticky, add a bit more flour. If it feels too dry, add a little more cream. Flatten the ball into a disc shape, roughly 8-inches in diameter and about 1-inch or so thick.

Portion & Bake the Scones:

• Using a sharp knife or bench scraper, cut the disc into 8 wedges. From here, you can bake if you want, but I recommend placing it in the fridge or freezer for at least 15-20 minutes while preheating your oven. This gives the butter time to get cold again.
• Preheat your oven to 400°F / 200°C and line a baking sheet with parchment paper or a silicone mat. Transfer the scone wedges to the baking sheet spaced about 1-2” apart and brush on some heavy cream. Optionally, you can also top with some coarse sugar.
• Bake for 18-22 minutes, until golden brown on the outside. Remove from the oven and cool on the backing sheet for a few minutes until cool enough to transfer to a cooling rack.

Cinnamon Maple Glaze:

• While the pumpkin scones are baking, you can make the cinnamon maple glaze.
• In the bowl of a stand mixer, or in a mixing bowl if using a hand mixer, add the powdered sugar, maple syrup, and ground cinnamon and mix until combined. Add heavy cream a bit at a time while mixing until thick but pourable, about 2-3 tablespoons.
• Once the pumpkin apple scones have mostly cooled, drizzle on the cinnamon maple glaze with a spoon or a squeeze bottle. If you don’t plan on serving and eating all the scones that day, I recommend glazing only what you plan to eat for now. Serve warm and enjoy.