- Difficulty
- Moderate
- Preparation
- 40 minutes
- Cooking time
- 12 minutes
- Servings
- 8
- 3 Cups
- All-purpose flour
- 2⁄3 Cup
- Sugar
- ½ tsp
- Baking soda
- 2 ½ tsp
- Baking powder
- ¾ tsp
- Kosher salt
- 2 tsp
- Pumpkin pie spice, or ¼ tsp. ground nutmeg, ¼ tsp. ground ginger, 1 ½ tsp. ground cinnamon
- ½ Cup
- Chilled butter, cubed
- ½ Cup
- Buttermilk, made with a2 Milk® Whole (see below)
- 1 Cup
- Canned pumpkin puree
- 1 ½ tsp
- Vanilla extract
Ingredients
- ½ Cup
- a2 Milk® Whole
- 1 tsp
- Cream of tartar
Maple Cinnamon Glaze
- ½ Cup
- Powdered sugar, sifted
- 1 Tbsp
- Butter, melted
- 2 tsp
- Maple syrup
- 3-4 Tbsp
- a2 Milk® Whole
- ¼ tsp
- Vanilla
- To make the buttermilk, whisk together the whole milk and the cream of tartar. Allow the mixture to thicken for 20 minutes.
- Preheat the oven to 425 degrees and prepare a baking sheet with parchment paper.
- Add the flour, sugar, baking soda, baking powder, salt and spice blend to the food processor. Pulse to combine.
- Add the butter cubes to the food processor and pulse until the mixture is fully incorporated.
- Whisk together the pumpkin puree and vanilla extract. Slowly add to the dry mixture and blend until just combined.
- Turn the dough onto a floured work surface and knead just once to avoid toughness. Form the dough into a 1 ½ inch disc and cut into 8 triangles.
- Place the cut dough on the prepared baking sheet with an inch in-between. Bake for 10-12 minutes, until the tops are golden, and a toothpick comes out clean.
- Transfer the scones to a rack over a sheet of parchment paper and allow them to cool for 10 minutes.
- To make the glaze, use a hand mixer to combine the sifted powdered sugar, melted butter, syrup and vanilla. Gradually add the milk until the consistency is smooth and fluid for drizzling.
- Once the scones have cooled, use a fork to drizzle the glaze over the top. Serve warm.