Ingredients
2 cups unbleached all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon plus a pinch of kosher salt
1 stick (1/2 cup) frozen unsalted butter, grated, plus 1 tablespoon, melted
2 tablespoons heavy cream, plus more for brushing
1 large egg
1/3 cup pure pumpkin puree (from a 15-ounce can)
1/2 cup confectioners' sugar
2 to 3 tablespoons pure maple syrup
Preparation
Preheat oven to 375 degrees. In a bowl, whisk together flour, granulated sugar, baking powder, ginger, cinnamon, nutmeg, and 3/4 teaspoon salt. Stir in grated butter. In another bowl, whisk together cream, egg, and pumpkin; stir into flour mixture just until a dough forms but is still crumbly. Pat into a 6-inch round on a parchment-lined baking sheet. Brush with cream. Cut into 8 wedges, then pull them 2 inches apart.
Bake until golden brown, about 20 minutes. Transfer sheet to a wire rack; let cool completely.
Stir together remaining 1 tablespoon melted butter, pinch of salt, confectioners’ sugar, and 2 tablespoons maple syrup until smooth. If glaze is too thick, add up to 1 tablespoon more maple syrup, 1 teaspoon at a time. Dip tops of scones in glaze; transfer to same sheet and allow glaze to set 30 minutes before serving.
