Pumpkin Scones with Maple Cinnamon Glaze

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

Buttermilk

½ Cup

a2 Milk® Whole

1 tsp

Cream of tartar

Maple Cinnamon Glaze

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

1. To make the buttermilk, whisk together the whole milk and the cream of tartar. Allow the mixture to thicken for 20 minutes.
2. Preheat the oven to 425 degrees and prepare a baking sheet with parchment paper.
3. Add the flour, sugar, baking soda, baking powder, salt and spice blend to the food processor. Pulse to combine.
4. Add the butter cubes to the food processor and pulse until the mixture is fully incorporated.
5. Whisk together the pumpkin puree and vanilla extract. Slowly add to the dry mixture and blend until just combined.
6. 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.
7. 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.
8. Transfer the scones to a rack over a sheet of parchment paper and allow them to cool for 10 minutes.
9. 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.
10. Once the scones have cooled, use a fork to drizzle the glaze over the top. Serve warm.