Pumpkin Spice Scones

Instructions

1. To make the scones, in a large bowl, whisk together the pumpkin purée, cream, eggs, brown sugar, and vanilla extract. Set it aside.
2. In another large bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Add the chilled butter and mix it into the flour mixture with your hands until it resembles coarse crumbs. Alternatively, this can be done in a food processor.
3. Add the wet ingredients to the dry ingredients and mix just until a dough begins to form. The dough will be slightly sticky. Mix in the pecans.
4. Divide the dough in half and transfer the first half to a lightly-floured board. Form it into a disc that is about 1-inch high 8-inches across. Using a sharp knife, cut the disc into 6 equal slices. Transfer the slices to a parchment-lined baking sheet and repeat with the other half of the dough. Using a pastry brush, brush the top of each scone with milk.
5. Transfer the scones to the freezer for 20 to 30 minutes. In the meantime, preheat the oven to 375°F.
6. Bake the scones until they just begin to brown on top, between 17 and 20 minutes. Keep a close eye on them. If they begin to brown too quickly, place a piece of aluminum foil over top to slow the browning process. Remove the scones from the oven and allow them to cool completely.
7. In the meantime, to make the maple syrup glaze, in a medium bowl, whisk together the icing sugar and maple syrup. Add the cream slowly, while whisking, until the desired consistency is reached. Drizzle the glaze over the cooled scones.
8. Enjoy immediately or store them in the refrigerator for up to 5 days.