(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Pumpkin Spice Brown Sugar Scones

The more deeply colored your pumpkin is, the better it is for baking. But canned pumpkin puree is fine. These are lusty, gorgeous scones that are incredibly satisfying and flavorful.

3 cups all purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup unsalted butter - in chunks
1/2 cup pumpkin puree (commercial or homemade)
3/4 teaspoon salt
1/2 teaspoon pumpkin pie spice 
1/2 teaspoon cinnamon
4 teaspoons baking powder
1/3 cup whipping cream
1/2 teaspoon vanilla
1/2 teaspoon maple extract (or1 tablespoon maple syrup)
1/2 cup pecans - chopped

Finishing Touches

2 cups confectioners' sugar
Cream, as required
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

Preheat oven to 400 F. Double up two baking sheets (on inside the other) and cover top sheet with parchment paper. Mix dry ingredients together in a food processor. Cut in butter, then stir in pumpkin puree, cream, vanilla and maple extract and mix very briefly and then turn out into a bowl and then stir in nuts.

Make a soft, shaggy dough and when it's almost mixed, turn out onto a lightly floured work surface and pat into a large round about 10 inches wide. Cut into wedges (8-10) Place on baking sheet. Brush tops with cream and top with some brown sugar.

Bake for 15 to 18 minutes or until lightly browned.

Meanwhile, in a small bowl, mix everything except the cinnamon to make a soft fondant you can drizzle. Divide in half and add cinnamon to one part. Drizzle first the white fontant and then the spiced fondant over the scones. Let set.

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.