Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Pumpkin Scones By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 1, 2018 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 45 mins Yield: 8 scones Pumpkin-spice scones are the perfect fall brunch pastry. Redolent of ginger, cinnamon, and nutmeg, and finished with a maple glaze, the buttery treats are utterly irresistible. Ingredients 2 cups unbleached all-purpose flour ⅓ cup granulated sugar 2 teaspoons baking powder ¾ teaspoon ground ginger ¾ teaspoon ground cinnamon ½ teaspoon freshly grated nutmeg ¾ teaspoon plus a pinch of kosher salt 1 stick (½ cup) frozen unsalted butter, grated, plus 1 tablespoon, melted 2 tablespoons heavy cream, plus more for brushing 1 large egg ⅓ cup pure pumpkin puree (from a 15-ounce can) ½ cup confectioners' sugar 2 to 3 tablespoons pure maple syrup Directions 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. Mike Krautter Print