>> source: https://sallysbakingaddiction.com/pumpkin-scones/
>> servings: 8
>> time: 45 minutes

Preheat #oven{} to 200°C. Line a #baking sheet{} with parchment paper.

Whisk @all-purpose flour{250%g}, @baking powder{2.5%tsp}, @ground cinnamon{1%tsp}, @pumpkin pie spice{1.5%tsp}, and @salt{0.5%tsp} together in a #large bowl{}. Grate @frozen unsalted butter{115%g} using a #box grater{} and combine into the flour mixture with a #pastry cutter{} or fork until pea-sized crumbs form.

Whisk @heavy cream{75%ml}, @egg{1}, @pumpkin puree{115%g} (blotted), @light brown sugar{100%g}, and @vanilla extract{1%tsp} together in a #small bowl{}. Drizzle over the flour mixture and mix until everything appears moistened.

With floured hands, work the dough into a ball, transfer to a floured surface, and press into a neat 20cm disc. Cut into 8 equal wedges with a sharp knife.

Place scones 5cm apart on the prepared baking sheet. Brush with remaining @heavy cream for brushing{30%ml} and sprinkle with @coarse sugar{} if desired.

Bake for ~{20%minutes} to ~{25%minutes} until lightly browned. Cool for a few minutes while you prepare the glaze.

For the maple glaze, melt @unsalted butter{30%g} and @maple syrup{80%ml} together in a #small saucepan{} over low heat, whisking occasionally. Remove from heat and whisk in @confectioners sugar{112%g} sifted. Add a @pinch of salt{} to taste. Drizzle over warm scones.