INGREDIENTS
Pumpkin Scones:
3 cups all-purpose einkorn flour (330g)
1 TB baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmegfresh ground is tastiest
1/2 cup unsalted butter (8 TB) cold and cubed
1/2 cup pumpkin puree (112g)
1/3 cup heavy cream (82g)
1 egg
2 TB honey or pure maple syrup
Maple Glaze:
3/4 cup organic powdered sugar (102g)
2 TB pure maple syrup
1 TB heavy cream
1/2 tsp pure vanilla extract
pinch salt
pinch nutmeg (optional) fresh ground is tastiest
INSTRUCTIONS
Pumpkin Scones:
Preheat the oven to 350F.
Whisk the dry ingredients together in a large mixing bowl.
Cut the butter (using your fingers or a pastry cutter) into the flour, until it resembles coarse crumbs.
Whisk the wet ingredients together in a small mixing bowl.
Add the wet ingredients to the dry ingredients and combine as much as possible with a wooden spoon. You'll probably need to finish with your hands (gently kneading the dough until well combined). Just don't overwork the dough.
Turn the dough out onto a lightly floured surface. Using your hand/fingers, shape the dough into a disc that is 1” thick.
Cut the dough into 8 triangles.
Place the scones on a parchment-lined baking sheet, and bake for 20-25 minutes until golden brown around the edges and the surface has cracked.
Allow the scones to cool before topping with the glaze.
Maple Glaze:
Whisk together the glaze ingredients: powdered sugar, maple syrup, cream, vanilla, salt, and (optional) nutmeg. I prefer thick glaze. If you'd like a thinner glaze, add another tablespoon of cream (or maple syrup).
Once the scones are cool, spoon the glaze over each scone. Use the back of a spoon to spread the glaze over the scones.
Recipe courtesy of LiveSimply