Scones

1. Preheat oven to 400°F (204°C). Adjust the baking rack to the middle-low position and line 2–3 large baking sheets with parchment paper or silicone mats.

2. Cube the butter and place it in the freezer while preparing the other ingredients.

3. In a small bowl, whisk together ½ cup heavy cream, eggs, pumpkin puree, brown sugar, and vanilla extract. Set aside.

4. Pulse flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt together in a food processor.

5. Add the frozen butter cubes a little at a time, pulsing with each addition, until the mixture has a “moist sand” texture—you should be able to squeeze it and have it stick together. (See notes¹ for food processor tips.)

6. Make a well in the center of the flour mixture and add the pumpkin mixture. Fold together with floured hands until everything is moistened and incorporated.

7. Transfer dough to a floured surface and form into a rectangle about ½-inch thick. Cut into equal-sized wedges/triangles using a sharp knife or pastry cutter. (See notes² for round scone option.)

8. Place scones at least 2 inches apart on prepared baking sheets. Brush with remaining heavy cream.

9. Bake larger scones for 20–25 minutes, or until lightly browned. For smaller scones, bake 18–20 minutes. Remove from oven and cool slightly.

Maple Glaze

1. Melt butter and whisk into maple syrup.

2. Whisk in sifted confectioners’ sugar. Taste and add a pinch of salt if desired.

3. Drizzle over warm scones or dip tops for full coverage.