Pumpkin Scones with Maple Glaze & Pecans

https://homeiswheretheboatis.net/2016/10/05/pumpkin-scones-with-maple-glaze-pecans/

Makes 8 Servings

Ingredients

2 cups all purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup firmly packed brown sugar

2 teaspoons pumpkin pie spice

1/2 cup (1 stick) cold butter, diced

1/2 cup pumpkin puree

3 tablespoons half and half

1 large egg

2 teaspoons vanilla extract

1/3 cup chopped toasted pecans

Maple Glaze:

1 cup confectioners’ sugar

5 teaspoons milk or half and half

1/4 teaspoon pumpkin pie spice

1/4 teaspoon maple extract

Directions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a small bowl, whisk together the pumpkin, egg, half and half, and vanilla. Set aside.

In the bowl of a food processor, combine flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice. Pulse a few times to combine.

Cut cold butter into 1/2-inch chunks. Add to food processor and pulse until the mixture is crumbly with pea-size chunks of butter. Add pumpkin mixture and pulse just until the mixture comes together. (The dough will be very sticky.)

Turn dough out onto floured surface and dust the top lightly with more flour. Gently knead the dough until it comes together and pat into 8-inch circle. (If dough is still too sticky to work with add some additional flour.)

Using a knife dusted with flour, slice each circle into 8 wedges. Place the wedges on the prepared baking sheet.

Bake until golden brown and a wooden pick inserted in center comes out clean, about 15 minutes. Transfer to a wire rack to cool completely.

Drizzle with glaze and sprinkle with *toasted pecans.

Maple Glaze:

Whisk all of the ingredients together in a small bowl to make thin glaze. Use immediately.

Notes:

The scones are best served fresh on the day they are made but will keep in a covered container for a day or two. Freeze any unbaked scones. They can go directly from the freezer to the oven; just add a few extra minutes of baking time.

If you don’t have a food processor, use a pastry cutter to cut butter into flour mixture until crumbly. Add pumpkin mixture stirring until combined.

*To toast pecans, place them on a parchment-lined baking sheet in a preheated 350° oven until they are aromatic, 5 - 10 minutes, watching carefully so they don’t burn. Remove from baking sheet and allow to cool.