These scones are a particular favorite of my four year old. When I asked her why she liked them so much, she explained that when she tastes them she thinks of the Honor of Gray scone. I tried to explain to her that what She-Ra really says in those vintage cartoons is the Honor of Gray skull, but she didn’t buy it. Oh well. It’s a shaky endorsement, but she always eats the whole scone and asks for seconds, which feels like an honor to me. Good enough.
Maple Glazed Pumpkin Scones
1/3 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
8 tablespoons unsalted butter, frozen
1/2 cup pumpkin puree
3 tablespoons plain greek yogurt
1 large egg
For the Glaze
3 tablespoons pure maple syrup
2 oz cream cheese, softened
2 tablespoons butter, softened
1/4 teaspoon pumpkin pie spice
Preheat oven to 400 degrees Fahrenheit.
In a medium bowl, sift together flour, baking powder, baking soda, salt. Whisk in sugar and spices.
Using largest holes on a box grater, grate frozen butter into flour mixture and mix until it resembles coarse meal.
In a small bowl, combine egg, pumpkin, and yogurt and mix well. Stir yogurt mixture into flour mixture. Using hands, shape dough into a ball, making sure to fold in all the loose clumps.
When dough is well combined and sticks together in a large ball, turn out onto a lightly floured surface. Shape into a 7 inch circle, approximately 3/4 inch thick, and cut into 8 equal pieces. With space between each triangle, place on a parchment covered baking sheet. (Alternatively, you can use a scone pan. I have this one.) Bake for approximately 15 minutes, or until golden. Allow scones to cool and prepare glaze.
In a small bowl, combine all of the glaze ingredients and whisk until smooth. Drizzle glaze over cooled scones. Eat and enjoy.
Recipe adapted from My Baking Addiction