PUMPKIN SCONES

Pumpkin is often associated with cold weather and the holiday season. These scones came about for both those reasons: I find baking in the autumn months a delightful pastime, and scones are a must when family is in town to visit and celebrate. Pumpkin, cinnamon, ginger, and nutmeg all folded up between flaky layers makes the perfect treat for a cool fall morning or a blistery winter afternoon, but if I find you baking them in the middle of July, I won’t even blink an eye. makes 8 scones

2¼ cups (320 g) all-purpose flour

⅓ cup (66 g) sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon grated nutmeg

½ teaspoon salt

½ cup unsweetened pumpkin puree

⅓ cup heavy cream, plus more for brushing

1 large egg

1 large egg yolk

½ teaspoon pure vanilla extract

12 tablespoons (1½ sticks; 170 g) unsalted butter, cold and cut into ½-inch pieces

MAPLE FROSTING

⅓ cup pure maple syrup

1 cup (113 g) confectioners’ sugar

½ teaspoon pure vanilla extract

Pinch salt

Adjust an oven rack to the lower middle position. Preheat the oven to 400°F. Stack two baking sheets on top of each other and line the top sheet with parchment paper.

In a large bowl, whisk the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. In a medium bowl or liquid measuring cup, whisk the pumpkin puree, heavy cream, egg, egg yolk, and vanilla.

Add the butter to the dry ingredients and use a pastry cutter to cut it into the mixture until the flour-coated pieces are the size of peas. Add the wet ingredients and fold with a spatula until just combined.

Transfer the dough to a lightly floured surface, and knead until it comes together, 4 to 6 times, adding flour as necessary if the dough is sticky. Pat the dough gently into a small square and roll it into a 12-inch square (again, using flour as necessary). Fold the dough in thirds similar to a business letter. Fold the dough into thirds again, making a square. Transfer it to a floured sheet pan or plate and put it in the freezer for 10 minutes.

Return the dough to the floured surface. Roll it into a 12-inch square and fold it business letter style. Place the dough seam side down and gently roll into a 12 by 4-inch rectangle. With a sharp knife (or bench scraper), cut the rectangle crosswise into 4 equal rectangles, then cut each rectangle diagonally into 2 triangles (see here). Transfer the triangles to the prepared baking sheet.

Brush the tops with a little heavy cream, making sure it doesn’t drip down the sides. Bake 18 to 25 minutes, rotating the pan halfway through, until the tops and bottoms are golden brown.

Transfer the sheet pan to a wire rack and let the scones cool slightly. Top with the Maple Frosting.

FOR THE MAPLE FROSTING: In a small bowl, whisk the maple syrup, confectioners’ sugar, vanilla, and salt until smooth.

NOTES: Putting another baking sheet nestled directly underneath the one the scones are on helps keep the bottoms of the scones from browning too quickly before they fully bake. If you like the bottoms extra crisp, you can just use one pan.