Pumpkin Scones With Candied Ginger And Maple Glaze

• 1 stick Unsalted Butter Cold, Cut into 1/4" cubes
• 1 cup White Whole Wheat Flour
• 1 cup All Purpose Flour
• 2 tablespoons Corn Starch
• 1/2 cup Light Brown Sugar
• 1/4 teaspoon Ground Ginger
• 1/4 teaspoon Ground Cloves
• 1/4 teaspoon Ground Nutmeg
• 1/2 teaspoon Ground Cinnamon
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Pink Himalayan Sea Salt
• 1/4 cup Crystalized Ginger roughly chop
• 1/2 cup Heavy Cream
• 1/2 cup Pumpkin Puree
• 1 teaspoon Vanilla Bean Paste
• 1 To Finish: Egg + 1 Water
• 2 tablespoons Raw Sugar
• 1 cup Maple Glaze: Powdered Sugar
• 1/4 cup Maple Syrup
• 1 teaspoon Vanilla Bean Paste

1. Cut the cold butter into 1/4 inch cubes and freeze.
2. Sift the whole wheat white flour, all purpose flour, corn starch, brown sugar, ginger, cloves, nutmeg, cinnamon, baking powder, baking soda, and salt into a large mixing bowl.
3. Add the cold butter to the sifted ingredients. Use a pastry cutter to cut in the butter into the pastry. Stir in the candied ginger.
4. In a large bowl, mix the cream, pumpkin puree and vanilla bean paste and add to the flour mixture. Gently stir the mixture until just moistened. Dough will seem dry.
5. Place dough on a flour dusted work surface; fold dough 10-12 times. The dough will seem dry but as it is folded it will begin to come together. Don't overwork the dough. If the dough becomes sticky, chill for 15 minutes. Place scones in scone pan, cover and chill for 20 minutes. Preheat oven to 425F.
6. Whisk the egg and water. Brush the egg mixture over the scones. Sprinkle with raw sugar.
7. Bake for 18-20 minutes or until golden.
8. Remove from oven and transfer scones to a cooling rack. While cooling, sift the powdered sugar. Add the maple syrup and vanilla bean paste to the powdered sugar and mix throughly with a fork. Use a small whisk or fork to drizzle the glaze over the warm scones.

butter, flour, flour, starch, light brown sugar, ground ginger, ground cloves, ground nutmeg, ground cinnamon, baking powder, baking soda, salt, ginger roughly chop, heavy cream, pumpkin puree, vanilla bean paste, finish, sugar, maple, maple syrup, vanilla bean paste

Taken from www.epicurious.com/recipes/member/views/pumpkin-scones-with-candied-ginger-and-maple-glaze-59fd09ccd63f7339eb97b53d (may not work)