Pumpkin Scones These scones are a family favorite, and might be what we wake up to this Christmas morning. “If the world seems cold to you, kindle fires to warm it.” —Lucy Larcom NOTES: Putting another baking sheet nestled directly underneath the one the scones are on helps keep the bottoms of the scones from browning too quickly before they fully bake. If you like the bottoms extra crisp, you can just use one pan. 2 ¼ cups (320 g) all-purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon grated nutmeg ½ teaspoon salt ½ cup unsweetened pumpkin puree 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk ½ teaspoon pure vanilla extract 12 tablespoons (1½ sticks; 170 g) unsalted butter, cold and cut into ½-inch pieces Maple Icing 1/3 cup pure maple syrup 1 cup (113 g) confectioners’ sugar ½ teaspoon pure vanilla extract Pinch salt Adjust an oven rack to the lower middle position. Preheat the oven to 400°F. Stack two baking sheets on top of each other and line the top sheet with parchment paper. In a large bowl, […]
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