Line one large or two medium baking pans with parchment paper
In a large bowl, whisk the flour, baking powder, salt, and spices together.
Grate the frozen butter using a box grater and add to the dry ingredients
Use a fork or a pastry cutter to combine the dry ingredient with the grated butter. If you don’t have a grater, you can cut the butter with a sharp knife into small pieces. Fine shreds of butter are so much easier to work with though.
In a separate bowl, combine the pumpkin puree, the heavy cream, and the egg. Whisk together and then add to the flour-butter mixture.
Mix together with a spatula or a spoon making sure to incorporate all the dry ingredients, but be careful to not over mix. Overmixing or over kneading causes the dough to be tough.
Then with floured hands, form the dough into a ball. Place it in the refrigerator for at least 20 minutes to chill it a bit.
Then take the ball of dough and place it on a floured work surface. Working quickly so that the dough remains chilled, make a disc that’s about 8″. It will still be pretty thick.
Take a sharp knife and cut like a pizza into 8 equal pieces and place on cookie sheets.
Chill on the pan for 10 minutes in the refrigerator. Then put into the oven and bake for about 18-22 minutes.
Remove from the oven and place on a cooling rack. Cool slightly and then glaze with a maple butter glaze. (recipe in notes)
2 teaspoons butter, melted.
Add 1/3 cup maple syrup and remove from the heat.
Add 1 cup powdered sugar and a pinch of salt and whisk until smooth.
Drizzle over the scones and serve immediately!
Keywords: brunch, breakfast, holiday, holiday baking. fall baking, pumpkin