In a bowl mix flour, baking powder, cinnamon, ginger, nutmeg and salt
3 Cups flour, 2 ½ teaspoons baking powder, 2 teaspoons cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, ½ teaspoon salt
Add butter and mix with fingers or a pastry blender until mixture resembles coarse crumbs.
½ cup butter, salted
In a separate bowl mix cream, pumpkin puree, brown sugar and eggs
¾ cup heavy cream, ¾ cup pumpkin puree, ½ cup brown sugar, 2 whole eggs
Add pumpkin mixture to flour mixture. Stir just util incorporated.
Knead 3-4 times to form a ball and place on a floured surface. With floured hands, form dough into an 8 inch circle. Cut circle into 8 wedges. Place on a baking sheet lined with parchment paper place each wedge back into the circular shape but leaving a ¼ inch space between each piece.
Brush scones with cream
2 tablespoons cream
Bake at 400°F for 20-25 minutes.
Remove scones to a cooling rack.
Glaze
To make the glaze, mix powdered sugar with 2 tablespoons of milk and maple extract. Stir. Continue adding milk until desired consistency.
1 cup powdered sugar, 2-3 tablespoons milk or cream, ¼ teaspoon maple extract
Drizzle over scones while they are still warm.
Notes
Make certain your butter is cold
If your pumpkin puree is homemade, make certain you strain it before using to remove excess liquid
This dough is on the sticky side. Use flour on your board and on your hands to help prevent sticking.
Use a sharp knife to cut wedges
Lift wedges from board using a spatula
Don't forget to add the cream before baking. The cream gives the scones that lovely golden color and a beautiful sheen.