Ingredients
2½cupsall-purpose flour
½cupbrown sugar,packed
1tbspbaking powder
2tspground cinnamon
2tsppumpkin pie spice
½tspfine sea salt
½cupbutter,very cold, salted, diced or grated
¾cuppumpkin puree
⅓cupbuttermilk,or milk, plus extra for brushing
1tspvanilla extract
½cuppowdered sugar
3tspbuttermilk,or milk
½tspvanilla extract
¼tspground cinnamon,or ginger, or cardamom, optional
Preparation
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice and salt until evenly combined.
Add the diced butter and use a pastry cutter or two forks to cut the butter evenly into the dry ingredients, until the mixture is crumbly and the butter forms are no larger than pea-sized chunks.
Add in the pumpkin purée, milk, and vanilla extract. Use a spatula to quickly and gently stir the mixture until no dry streaks remain. Avoid over-mixing.
Turn the mixture out onto a flour-dusted surface and fold the dough over on itself a few times until it holds together and can form a ball. The dough will be a bit sticky.
Pat the dough down flat into an 8-inch circle. Then use a large knife or bench scraper to slice the dough into 8 equal-sized pie wedges.
Transfer the wedges to a parchment-covered baking sheet, spacing them at least 2-inches apart.
Place the baking sheet in the freezer for 15 minutes or so.
Heat the oven to 425 degrees F. Briefly brush the top of each scone with a bit of buttermilk.
Transfer the baking sheet to the oven, and bake for 13 to 15 minutes or until the scones are lightly golden on top and cooked through. Transfer to a wire baking rack to cool.
In a small bowl, whisk together the powdered sugar, buttermilk, vanilla extract, and ground cinnamon until combined. If the mixture seems too thin, add more powdered sugar.
Once the scones have cooled a bit, brush or drizzle the glaze on top of the scones. Serve, and enjoy!
