4 tablespoons butter, cut into small pieces
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp garam masala or cloves
1/2 cup brown sugar
1/2 cup old fashioned oats
1/2 cup pumpkin
2 tablespoons half and half, plus more for brushing
1 tsp vanilla
cinnamon sugar for sprinkling
Preheat oven to 375. Cut butter into small pieces and place in fridge. Whisk together flour, baking soda, salt and spices.
Add sugar and whisk into dry ingredients.
Cut butter into flour (or crumble into flour with your fingers) until the butter is small pea sized. Add oats and stir. Place in fridge.
In a separate bowl, whisk together pumpkin, half and half, pinch of salt and vanilla.
Add pumpkin mixture to flour mixture and stir until starting to combine. Knead the dough over itself just until moisture is absorbed and dough is shaggy and uniform.
Lightly sprinkle your work surface with flour and turn dough out of bowl.
Form into a rough triangle 3/4″ to 1″ in thickness. Cut with a bench scraper or knife into triangles and lay on a parchment lined sheet tray. Brush with half and half.
Sprinkle with cinnamon sugar.
Bake at 375 for 15-20 minutes. Until the tops have set and the bottoms are browned.
Let cool and prepare maple glaze.
(sorry for the lack of measurements)
Put about 1/2 cup of powdered sugar into a bowl. Add maple syrup, one tablespoon at a time, and whisk until drizzling consistency. The better the maple syrup, the better the glaze.
Drizzle glaze over scones with whisk.