Pumpkin Scones With Maple Glaze

• 2-1/4 cups All-purpose Flour
• 1/2 cups Packed Brown Sugar
• 2 teaspoons Baking Powder
• 3 teaspoons Pumpkin Pie Spice
• 1/4 teaspoons Ground Cardamom
• 1/2 teaspoons Salt
• 6 Tablespoons Cold Unsalted Butter, Cut Into Small Cubes
• 1/2 cups Pure Pumpkin
• 1 Egg
• 1/2 cups Milk, Any Kind (I Used 2%)
• FOR THE GLAZE:
• 1/2 cups Powdered Sugar
• 1 Tablespoon Maple Syrup
• 2 Tablespoons Heavy Cream
• 1/4 teaspoons Vanilla Extract

1. Preheat oven to 400u0b0F. Line a large baking pan with parchment paper. Set aside.
2. In a medium bowl, combine flour, brown sugar, baking powder, pumpkin pie spice, cardamom, and salt. Cut in butter using a pastry cutter or two forks, until mixture resembles coarse sand. Set aside.
3. In another medium bowl, whisk pumpkin, egg, and milk.
4. Make a well in the dry ingredients and pour wet ingredients in. Fold until just combined. Add more flour if dough is too sticky.
5. Turn dough onto a floured surface and knead until smooth. Form into a flat disc, about 8 inches round, and cut into 8 pie slices. Place onto prepared baking pan.
6. Bake for 12-15 minutes, or until scones are golden brown. Let cool for 10 minutes on pan, then move to a wire rack to cool completely.
7. To make the glaze, in a small bowl, whisk powdered sugar, syrup, heavy cream, and vanilla extract until smooth. Drizzle or spread over cooled scones.

allpurpose, brown sugar, baking powder, pie spice, ubc, salt, butter, pumpkin, egg, milk, powdered sugar, maple syrup, heavy cream, ubc

Taken from tastykitchen.com/recipes/breads/pumpkin-scones-with-maple-glaze/ (may not work)