Pumpkin Scones

Instructions

1. Preheat oven to 400 degrees F. Prepare a baking sheet pan with parchment paper.
2. In one bowl combine the sugar, baking powder, all of the spices, salt and flour. Stir gently with a whisk to combine. Cut in the cold butter with a wire pastry blender (or two knives criss-crossing work well too) until the butter is about pea-sized.
3. In a second bowl mix the pumpkin, egg and milk.
4. Make a space in the middle of the dry ingredients into which you'll pour the wet ingredients. Fold in gently with a spatula until just combined. If your ingredients have warmed up such that butter is mushy at this point, gather the dough into a ball, flatten into a disc, wrap in plastic wrap and cover in the refrigerator for 30 minutes.
5. Flour the surface and the dough lightly then push with your fingers or roll out with a rolling pin into a circle about 8 inches in diameter. Use a floured knife to make cuts in dough to form 8 triangles (like spokes on a wheel or slices of a pizza).
6. Place on the parchment lined baking pan, spreading the triangles back a bit to give each room to grow while baking.
7. Bake for 20-22 minutes (this is a lot longer than time on original recipe but I found it necessary in my oven) then remove and let cool on the pan.
8. When you are ready to add the glaze, whisk the confectioners' sugar, pure maple syrup and cinnamon together. Spoon over each scone.