Pumpkin Spice Scones
2 cups of flour
1/4 cup of sugar
1 tablespoon of baking powder
1/2 teaspoon of sea salt
12 tablespoons of cold butter
2 eggs
1/4 cup cold heavy cream
1/4 cup canned pumpkin
1/2 tablespoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of ground cloves
1/4 teaspoon of nutmeg
…..
1 cup confectioners’ sugar
2 tablespoons of real maple syrup
*chopped pecans
In a mixer, combine flour, sugar, baking powder, spices and salt using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas.
In a separate bowl, mix together eggs, pumpkin and whipping cream with a fork. Turn the mixer on low and slowly add the cream and egg mixture. Turn off the mixer once added. Put some flour on the counter. Turn the dough out onto the floured surface. Add some flour onto the top of the dough, then pat it out into a large circle – about 12 inches in diameter. Sprinkle with cinnamon. Fold in the edges of the dough to cover the cinnamon, creating a layer of cinnamon in the middle of the dough. Pat it out to a disk, about 7-8 inches in diameter. Cut the disk into 6 pieces like a pie. Separate the pieces and put them on a parchment lined baking sheet. Bake at 400 degrees for 15-17 minutes.
To make the glaze, stir together maple syrup and powdered sugar. Drizzle the glaze over the hot scones, then top immediately with pecans.
