Pumpkin scones on a Sunday

     Labor Day Weekend in the US is kinda the unofficial start of Fall, so to celebrate I made those pumpkin scones I've been threatening to make. 

Here's the recipe I used today, adapted from this one from Sally's Baking Addiction:

PUMPKIN SCONES WITH MAPLE GLAZE

Preheat oven to 400 degrees F. 

Before you begin, drain some of the liquid from the pumpkin puree by measuring out half a cup into a shallow bowl and cover with a few layers of paper towels to soak up excess liquid.

INGREDIENTS

Dry Ingredients:

• 2 Cups all purpose flour
• 2 and a 1/2 tsp. baking powder
• 1 tsp cinnamon
• 1 and a 1/2 tsp. pumpkin spice 
• 1/2 tsp salt
• 1 TB and 3/4 tsp of buttermilk powder* - OMIT IF USING LIQUID BUTTERMILK OR CREAM, see below  (*I used Saco brand buttermilk powder. If you use another brand of buttermilk powder, your ratio of powder to water may be different)
• 1 stick of salted butter, frozen (keep in freezer til ready to use)

Wet Ingredients:

• 1/3 cup water (IF using buttermilk powder) - OR - 1/3 buttermilk, milk, or cream (skim milk not recommended)
• 1 large egg
• 1/2 Cup packed brown sugar
• 1/2 cup pumpkin puree, blotted to remove excess moisture, see above
• 1 tsp. vanilla extract

Maple Glaze:

• 2 TB butter, melted
• 1/3 cup of pure maple syrup (NOT the imitation kind)
• 1 cup powdered sugar

DIRECTIONS

• In a large mixing bowl, combine all dry ingredients except for frozen butter. If using buttermilk powder instead of liquid milk/cream/buttermilk, add this in with the dry mix. Stir all together well.
• In a separate bowl, stir the wet ingredients together and whisk thoroughly until everything is mixed well.
• Then, using a cheese grater, grate the frozen butter into the dry ingredients. Mix together gently with a wooden spoon, the mix will be crumbly. 
• Then add the wet mixture to the dry/butter mixture, and mix together til just incorporated evenly. 
• On a clean working surface, lay out a sheet of parchment paper and sprinkle a little flour on it. Form the dough into a ball and place on work surface, patting it gently to form an evenly thick circle about 10 inches wide and about 3/4 in. thick. (*Note: At this point in the recipe, the dough was a little too sticky for me to easily work with, so after patting it into the circle, I slid a dinner plate under the parchment paper/dough and stuck it in the freezer for about 10 minutes to firm it up)
• Line a standard cookie sheet with parchment paper. Cut the circle of dough into 8 triangles with a sharp knife or pizza cutter. Distribute wedges evenly on parchment-lined cookie sheet. Bake in your preheated oven for 20-25 minutes (mine were done in 22 mins.)
• While they're baking, make the maple glaze by whisking together the melted butter, maple syrup, and powdered sugar til smooth. (The original recipe called for an entire cup of powdered sugar, but when I made it, that much seemed like overkill to me so I think I ended up using about 3/4 cup at most.)
• Anyway, drizzle this generously over the scones when they've just come out of the oven You'll probably have extra glaze; this made a lot.