Ingredients
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Directions
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Preheat the oven to 400°F and set the rack in the center. Line a baking sheet with parchment paper and set aside.
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In a large mixing bowl combine the flour, brown sugar, baking powder, salt, and pumpkin pie spice. Add cold butter cubes to the flour mixture and work the butter into the flour mixture, using your fingers or a pastry cutter, until the mixture resembles coarse pea or dime-size crumbs. Be careful not to overwork the mixture or the butter will soften too much and the resulting scones will not be flaky. Add the pecans and toss well.
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Whisk together the pumpkin puree, egg, 3 tablespoons of milk (or heavy cream), and the vanilla extract. Add it to the flour mixture and mix until just combined, kneading lightly (but don’t overwork it). Add more milk if needed to create a soft, slightly sticky dough.
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Scrape dough onto a generously floured large wooden cutting board or work surface. The dough may be sticky, so take extra care flouring your hands and the sides and top of the dough as well. Divide the dough in half and pat each portion into a ¾-to-1-inch thick circle.
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Use a knife to cut 6 even pieces. Place each piece on the parchment lined baking sheet, spacing a couple inches apart.
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Lightly brush on top of the scones (but not the sides) with a little heavy cream, buttermilk, or milk.
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Bake scones for 15 to 20 minutes until lightly golden on top. Remove from the oven and allow the scones to cool on the pan while you prepare the glaze.
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Stir together the confectioners’ sugar, 2 tablespoons of milk (or cream), and maple syrup until smooth. If the glaze is too thin, add a sprinkle more confectioners’ sugar. Too thick, add a drizzle of milk.
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When scones are cool, drizzle the glaze over the tops. Allow the glaze to set briefly and then serve the scones at room temperature.