Pumpkin Spice Scones with Vanilla Glaze

Preheat and prepare: Line a baking sheet with parchment paper and preheat the oven to 375°F (190°C) when you are ready to bake.

Combine dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and 1½ teaspoons (3 grams) of the pumpkin pie spice. Cut in the cold, cubed butter with a pastry blender or two forks until the mixture resembles coarse crumbs.

Add wet ingredients: Stir in the pumpkin, ⅓ cup (80 grams) cold heavy cream, and ½ teaspoon (2 grams) vanilla with a fork just until a shaggy dough forms. Knead the dough gently in the bowl until it comes together; it will remain soft.

Shape and chill: Turn the dough onto a lightly floured surface. Gently knead, fold, and rotate until smooth. Divide the dough in half. Pat one half into a 7-inch (about 1 inch thick) circle and cut into 6 wedges. Transfer the wedges to the prepared pan. Repeat with the second half. Freeze the shaped scones until firm, about 30 minutes.

Egg wash: In a small bowl, whisk together the beaten egg and 1 tablespoon (15 grams) cold cream. Brush the tops of the chilled scones with the egg wash.

Bake: Bake the scones until golden and a wooden pick inserted in the center comes out clean, about 20 to 25 minutes. Let them cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the glaze: In a medium bowl, whisk together the confectioners’ sugar, 6 tablespoons (90 grams) cold cream, and the remaining 1½ teaspoons (6 grams) vanilla until smooth. Spread the glaze over cooled scones to taste. For an optional spiced glaze, stir the remaining ½ to 1 teaspoon (1–2 grams) pumpkin pie spice and up to 1 tablespoon (15 grams) additional cold cream into the remaining glaze until you reach the desired color and consistency, then drizzle over the scones. Let the glaze set before serving.