Maple Glazed Pumpkin Scones

Wednesday is the only day of the week that I don't have to run all over town. It's not my turn to carpool, we don't have any lessons or sports, and I do my very best not to schedule anything on Wednesday so it can be my Home day. If I had my choice, I think six out of seven days a week would be Home days because at heart, I'm a real homebody.

Since we are home on Wednesday mornings without any rush, I normally make something special for breakfast. These Maple Glazed Pumpkin Scones feel very indulgent, even though they only take about twenty minutes to mix up.

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

Ingredients

⅓ cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
8 tablespoons unsalted butter, frozen
½ 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
¼ teaspoon pumpkin pie spice

Directions

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 ¾ 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

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