Pumpkin Cranberry Scones with Maple Glaze

Pumpkin Cranberry Scones with Maple Glaze

Makes 8 large scones

2 cups all purpose flour
1/3 cup brown sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon kosher salt
1 stick (1/2 cup) cold salted butter, cut in thin slices
¾ cup dried cranberries

2/3 cup pumpkin puree (not pie filling) preferably Libbys canned
¾ cup heavy cream
1 teaspoon vanilla

2 tablespoons heavy cream for brushing
Turbinado or raw sugar

Or Maple Glaze (recipe below)

1. Preheat oven to 400 degrees F. Stack two baking sheets together and line top sheet with parchment paper.

2. In a large bowl, whisk together flour, brown sugar, baking powder, pumpkin pie spice and salt.

3. Cut butter slices into flour mixture with a pastry cutter or two knives until it looks like coarse crumbs. Mix in dried cranberries.

4. In a medium bowl, whisk together pumpkin puree, cream and vanilla. Add to flour mixture and stir until incorporated. Flour hands and form dough into a ball in bowl.

5. Dust parchment on baking sheet with flour and place dough ball on it. With flour dusted hands form dough into 7 to 8-inch circle about 1-inch thick.

6. Using a bench scraper or large knife, whose edge is lightly greased and floured, cut dough circle in half all the way to bottom, then each half into four pie pieces. You may need to reflour cutting edge. Do not move or separate pieces.

7. If you are using raw sugar, now brush top of dough with cream and sprinkle with sugar.

8. Bake in 400 F oven on parchment-lined double pans for 25 – 30 minutes. They are done when pick comes out clean.

9. If you are going to glaze your scones, do not top with cream and raw sugar.

10. When scones are finished baking, transfer parchment with scones to a cooling rack until warm or room temperature. Use a small knife to help separate scones on scored cuts. Serve warm with cold butter.

11. If you are using glaze, place separated room temperature scones on rack and drizzle with glaze. Serve.

Maple Glaze
2 tablespoons butter
1 ¼ cup powdered sugar
1 teaspoon vanilla
1 tablespoon maple syrup
2-3 tablespoons water

1. In saucepan, melt butter over low heat. Whisk in vanilla and maple syrup.

2. Add powdered sugar and whisk to combine. Mixture will be thick.

3. Add warm water by tablespoons and whisk to glaze consistency. If powdered sugar has made small solid lumps, put glaze through a fine mesh sieve into a bowl.