Pumpkin Scones with Maple Glaze (Print Version)

# Ingredients:

01 - Cold unsalted butter - 3/4 cup (170g).
02 - All-purpose flour - 3 cups (360g).
03 - Dark brown sugar - 1/2 cup (107g).
04 - Baking powder - 1 tablespoon.
05 - Pumpkin pie spice - 1 tablespoon.
06 - Kosher salt - 3/4 teaspoon.
07 - Canned pumpkin purée - 3/4 cup (170g).
08 - Large cold eggs - 2.
09 - Whole milk - 2 tablespoons (for brushing).
10 - Turbinado sugar - 2 tablespoons.
11 - Powdered sugar - 1 cup (113g).
12 - Maple syrup - 1/4 cup (60ml).
13 - Vanilla extract - 1/2 teaspoon.
14 - Kosher salt - 1/8 teaspoon (for glaze).

# Instructions:

01 - Cut butter into small cubes and pop in freezer. Line a baking sheet with parchment paper while butter chills.
02 - Stir flour, brown sugar, baking powder, pumpkin spice, and salt in a bowl. Break up any sugar lumps.
03 - Mix cold butter cubes into flour mix. Use fingers or pastry tool to make pea-sized butter pieces.
04 - Mix pumpkin and eggs in another bowl. Pour into flour mixture and stir just until dough forms.
05 - Pat dough into 8-inch circle on floured surface. Cut into 8 triangles and place on lined baking sheet.
06 - Freeze scones for 30 minutes. Heat oven to 425°F. Brush scones with milk and sprinkle with sugar.
07 - Cook 17-22 minutes until golden. Let cool completely on pan.
08 - Mix powdered sugar, maple syrup, vanilla, and salt until smooth. Drizzle over cooled scones.

# Notes:

01 - Keep ingredients cold for flaky texture.
02 - Can freeze unbaked scones for 2 months.
03 - Adjust glaze thickness as needed.

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