Pumpkin Scones with Maple Icing (Makes 6 large scones)
2 ½ cups all-purpose flour
¼ cup brown sugar, firmly packed
1 tablespoon baking powder
¾ teaspoon pumpkin pie spice
½ teaspoon salt
½ cup (1 stick) butter, cut into small pieces
¾ cup canned pumpkin
1/2 cup milk
Maple Icing
1 cup powdered sugar
1 teaspoon real Maple syrup
1 tablespoon milk, plus up to 2 teaspoons more
Pre-heat oven to 375 degrees. In bowl, mix flour, brown sugar, baking powder pumpkin pie spice and slat. Add butter, cut with pastry cutter or two butter knives in a criss-cross motion to form pea-size crumbs.
In a separate bowl, mix pumpkin and milk together. Add to flour mixture and stir until moistened. Knead on floured board about 5 times. Do not over mix or the scones will not be tender. Form dough into 6 inch round, about 1 ½ inches thick and cut into 6 equal-sized wedges. Bake on a baking sheet sprayed with cooking spray for 18-20 minutes.
Cool and prepare icing by mixing ingredients in small bowl. Drizzle on cooled scones and serve.
