Ingredients
2 2/3 c. all-purpose flour, plus more for surface
1/2 c. granulated sugar
2 tsp. baking powder
1 tbsp. pumpkin pie spice
1/2 tsp. Kosher salt
1/2 c. (1 stick) cold butter, cut into cubes
2/3 c. canned pumpkin
3 eggs, divided
1 tbsp. water
Coarse sugar, for topping
1 c. powdered sugar
2 tbsp. heavy cream
1 tsp. pumpkin pie spice
1 tsp. pure vanilla extract
Preparation
Step 1Preheat the oven to 425° and line 2 baking sheets with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt. Add butter and break down into pea-sized pieces with your fingers, two forks, or a pastry cutter.Step 2In a medium bowl, whisk together canned pumpkin and 2 eggs until smooth. Add wet mixture to dry, and stir until dough comes together. Turn dough out onto a floured surface and divide into 2 rounds, both about 5" in diameter. Cut each round into 6 even wedges and place on prepared baking sheets, about 1" apart. Step 3Whisk the remaining egg with 1 tablespoon of water. Brush tops of scones with the egg-water mixture, then sprinkle them with coarse sugar. Freeze scones for 30 minutes before baking. Step 4Bake scones until golden and a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool. Step 5Meanwhile, make the glaze: In a medium bowl, whisk together powdered sugar, heavy cream, pumpkin pie spice, and vanilla. Drizzle over scones and serve.
