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26
Pumpkin Scones with Maple Glaze
by Kristina Case
Pumpkin lovers, our time has arrived! These scones offer the perfect balance of pumpkin and warm spices, complemented by a light maple glaze that adds just the right amount of sweetness while keeping them tender and moist. Perfect for a cozy fall treat!
2 cups flour
1/2 cup sugar
1 TBL baking powder
1/2 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1/4 tsp each ground cloves, ginger
1 tsp vanilla
6 TBL. cold butter, cut in cubes
1/2 cup canned pumpkin
1/4 cup half and half
1 large egg
Glaze:
2 TBL unsalted butter
drop maple flavoring
1 cup confectioners sugar
1 tsp pure vanilla extract
1/2 tsp salt
Melt butter, and whisk in remaining ingredients until smooth.
Preheat oven to 400° F. Line a cookie sheet with parchment paper. In a mixing bowl, mix all dry ingredients, and cut in cold butter until resembles small peas with a pastry blender, or two forks (or you can grate frozen butter). In a separate bowl, mix pumpkin, half and half, egg, and vanilla, add to dry ingredients. Mix until just combined. Turn out onto floured counter and pat into a 3/4" circle. Cut into 8 pieces-like a pie.
Place on cookie sheet and bake for 15 minutes. Let cool completely and drizzle with glaze.
Tip: the key to making these delicious is making sure the butter is very cold and the dough stays cold. If it warms up quickly, place in fridge to keep cold. This will make your scones flaky and delish!
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