Pumpkin Scones with a Maple Glaze
 

1-½ cup Unbleached Flour
½ cups Wheat Flour
3 Tablespoons Dark Brown Sugar
2 teaspoons Baking Powder
½ teaspoons Baking Soda
½ teaspoons Salt
1-½ teaspoon Pumpkin Pie Spice
6 Tablespoons Butter, cut into pieces
⅓ cups Chopped Dried Apples
⅓ cups Cranberries
⅓ cups Raisins
1 Large Egg
¼ cups Buttermilk
½ cups Canned Pumpkin Puree
⅔ cups Powder Sugar
2 Tablespoons Maple Syrup
Mix the flours, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl. Cut in butter until crumbly. Add the apples, cranberries, and raisins. Mix the egg, buttermilk, and pumpkin in a small bowl. Add to the flour mixture and stir to form a sticky dough. Knead 8 times or until the dough holds together on a lightly floured surface. Push dough into a circle 1 inch thick and about 8 inches in diameter. Using a round cookie cutter, cut 8 circles from the dough. Place on a parchment-lined baking sheet. Bake at 400ºF for 15 to 20 minutes or until crusty and golden brown. Let cool on a wire rack.



Hugs Diane

Combine powdered sugar and syrup. Mix until smooth. Drizzle on cooled scones. Freeze without glaze for up to 1 month.