Last year, pumpkin scones were at the top of my “to-make with pumpkin list” (yes, I have a list for that. I told you it’s an obsession!), but they ended up getting lost in the shuffle as October turned into November and the holidays descended upon us. This year, I resolved that I’d make them before all the craziness of the holidays hits, and I’m so glad I did. I’m not sure if any of you out there give homemade Christmas gifts, but I think you understand when I say that even though I tell myself I’m going to start everything early – during the summer even – it rarely happens, and I’m always scrambling to get everything done right up until Christmas Day. Incidentally, the 12 Weeks of Christmas Cookies that’s going on right now helps greatly with that, since by the time it’s over my cookie trays are all done for the season…one more thing to check off the list! But back to the scones – of the many types I’ve made, this recipe is definitely another keeper. I used the handy scone pan that my friend gave me as a Christmas gift to bake them up, although you certainly don’t need a pan at all to make these, just a baking sheet will do. While I usually top my scones with something even if it’s just a bit of milk and sugar, this is the first scone I’ve made a glaze for, and I can tell you that it really makes these scones shine. Have them for breakfast or dessert with a cup of coffee or hot cocoa!

• 3 cups unbleached flour
• 1/3 cup light brown sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 stick butter
• 2 eggs
• 1/2 cup canned pumpkin
• 2 Tbsp milk
• 2 Tbsp maple syrup

For the glaze:

• 1 cup powdered sugar
• 2 Tbsp maple syrup
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 1-2 tsp milk, for consistency

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.

Cut the butter into tablespoon-sized pieces, and using a pastry blender, incorporate it into the dry ingredients.

In another medium bowl, whisk together the eggs, pumpkin, milk, and maple syrup.

Whisk the dry ingredients into the wet ingredients. Turn the dough out on to a floured surface and knead to combine.

Preheat the oven to 425 degrees. If you’re not using a scone pan, separate the dough into halves. Shape each half of dough into a circle, and then cut each half into four wedges. If you are using a scone pan, spray it lightly with cooking spray. Divide the dough into equal pieces and press into the pan.

Place the scones in the freezer, uncovered, for about 30 minutes. In the meantime, make the glaze. In a small bowl, whisk together the powdered sugar, maple syrup, cinnamon, and nutmeg.

When the scones are ready to be baked, put them right in the oven. Bake for 15-20 minutes or until golden brown. Remove to a wire rack to cool before drizzling with the glaze.