Maple Pumpkin Scones

Many years ago a friend told me that I should always mention that I like to cook in job interviews. Although I have thought about it, I never actually have done it. Well, I didn't have to when I interviewed for my present position. One of my references actually mentioned it for me. I'm not sure if it was that or the fact that I sent a thank you note after the interview. Did you know that hardly anyone does this anymore? Those who do are almost guaranteed the job.
I have made Maple Walnut Scones for my office a few times now. I even did a little scone making workshop at our staff retreat this fall. Now several of my co-workers are making their own scones. My supervisor has  made the lemon and the maple walnut, not long after she asked if I had a recommendation for pumpkin scones. I searched for a while on the internet and the only ones I could find were the Starbuck's knock off scones. So, I decided to try and make my own version. I did a test run last week and brought them into the office. My first version had oats and pecans. I felt they didn't have quite enough pumpkin and spice. This past weekend I went back to the drawing board. I upped the pumpkin and the spice and took out the oats and pecans. I liked this version quite a bit better, more pumpkin flavor. These smelled like pumpkin pie while they were baking, perfect for a snowy fall morning.

Maple Pumpkin Scones

adapted from too many places to remember

2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons cold unsalted butter, cut into 1/2 inch cubes

3 tablespoons maple sugar (regular sugar will also work, but you will not have the maple flavor)

1/2 cup buttermilk

1 large egg

2/3 cup canned pumpkin puree (or fresh if you are ambitious)

1 teaspoon pumpkin pie spice

Preheat oven to 425°F.

In a large bowl, whisk together the flour, baking powder, and salt. Using your hands, rub the butter into the flour mixture, squeezing and pinching with your fingertips until the mixture resembles a coarse meal and there are no butter lumps bigger than a pea. Add the maple sugar and gently stir to incorporate.

Pour the 1/2 cup buttermilk into a small bowl and add the egg. Beat with a fork to mix well, stir in pumpkin puree and pumpkin pie spice. Pour the wet ingredients into the flour mixture, and stir gently to just combine. The dough will look dry and crumbly, and there may be some unincorporated flour at the bottom of the bowl. Using your hands, squeeze and press the dough into a round mass. Turn the dough, and any excess flour, out onto a board or countertop, and press and gather and knead it until it just comes together. You do not want to overwork the dough. There may be some excess flour that is not absorbed, it does not matter. Pat dough into a round circle about 1 inch thick.

Cut circle into 6-8 wedges. Place the wedges on a baking sheet lined with parchment paper.  Bake for 10-14 minutes, or until pale golden brown. Transfer to a wire rack to cool slightly. Serve warm. 

If desired top with a maple glaze. For glaze place 1/2 cup powdered sugar in a small bowl (I use a measuring cup as the spout make it easy to pour the glaze. Slowly add 2 tablespoons of maple syrup while whisking to achieve desired consistency. Drizzle glaze over tops of slightly cooled scones.