Mini Spiced Pumpkin Scones with Bourbon Maple Glaze

I currently have eight cans of pumpkin in the pantry. Yes, eight. I’m not planning a massive pumpkin pie bake-off. I just like pumpkin and am always searching for new ways to incorporate it into dishes both sweet and savory. 
This one lands on the sweet side of the cookbook, yet the sweetness comes from the double glazes, not so much the scone. I tend to wax poetic over scones and shortbread as they are most likely foods my ancestors would have turned out on their griddles in Ireland, Wales and Scotland. I think I need a tartan apron for these occasions!

2¼ cups flour
½ cup brown sugar, packed
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup – 1 stick cold butter
½ cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
¼ cup cream

Scones Directions: 
Preheat oven to 400°F. Line a large baking sheet with parchment paper. 
In a large bowl combine all the dry ingredients. Cut in butter and work with fingers until butter is well incorporated and consistency resembles coarse crumbs. 
In a 2-cup glass measure, combine pumpkin puree, egg and vanilla. Add cream a little at a time until a soft dough forms. On a lightly floured board, gently knead dough until it holds together, making sure not to overwork the dough. With a floured rolling pin, roll dough into a rectangle, 10 x 7-inches. Cut in half lengthwise, and again widthwise so you have 4 rectangles. Cut each rectangle into 2 triangles, for a total of 8 triangles. If you want mini scones, cut each triangle in half. Place scones onto baking sheet and bake for about 10 minutes. A toothpick in the center should come out clean. Cool on a rack placed over a baking pan.


Spiced Glaze:
1 cup confectioners’ sugar
2 tablespoons cream or half & half (more or less)
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch ground ginger

Combine sugar with spices. Stir in vanilla extract, followed by cream, adding a little at a time until glaze is smooth and of spreading consistency. It should be fairly thin. 

Bourbon Maple Glaze:
1 cup confectioners’ sugar
1 tablespoon real maple syrup
1 teaspoon bourbon
2 tablespoons cream or half & half (more or less)

Stir maple syrup and bourbon into sugar. Add cream until glaze is smooth. It should be fairly stiff. 
Glazing Directions:
Make glazes while scones are baking. When still slightly warm, spread Spiced Glaze all over each scone. Some will drip off. Allow to dry. Fill a sandwich bag half full of Bourbon Maple Glaze. Snip a small corner off bag and drizzle glaze over scones. Refill if necessary. Allow to dry before storing in a covered container. Do not stack scones. 




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