½cuppumpkin pureeremove excess liquid by pressing a cloth or paper towel on top
⅓cup+ 1 tablespoon heavy creamplus more for brushing
1tablespoonmolasses
Dry Ingredients
2cupsflour
1tablespoonbaking powder
½teaspoonkosher salt
2teaspoonground cinnamon
1teaspoonground ginger
½teaspoonground allspice
½teaspoonground nutmeg
¼teaspoonground cloves
½cupunsalted buttercold
Maple Icing
1cuppowdered sugarsifted
5teaspoonmilk
1teaspoonmaple syrupor extract
Instructions
Scone Instructions
Preheat the oven to 425° F, prepare a baking sheet with parchment paper or lightly flour one.
In a large bowl whisk together your sugars, egg, and vanilla until combined. Whisk in your pumpkin puree until incorporated. Finally add in your heavy cream and molasses until all mixed.
In a separate large bowl mix flour, baking powder, salt, and spices.
Cut in the butter (use cheese grater to make this easier), the mixture needs to be a little chunky, not smooth. Mix.
Pour in the wet mixture, mix with a wooden spoon or whisk (or hands) until a dough forms. Roll dough out on a floured surface and form a circle about 1" thick.
Cut your dough into triangles as you would a pizza with a pizza cutter or use cookie cutter to make shapes or drop dough into circles as you would a drop cookie. This dough is a little softer/batter-ish than my normal scones, so they might be a little sticky.
Use a spatula to place scones on a prepared sheet separated 1-2 inches. Brush the scones with a little heavy cream.Bake for roughly 14-16 minutes or until slightly golden. Remove scones and let cool.
Icing Instructions
In a medium bowl whisk all icing ingredients. Depending on the thickness you are looking for, add in a few extra drops of milk at a time.