1/4cupheavy whipping cream, 35% b.f. plus more as needed
3cupsall purpose flour
1/4cupdark brown sugar, packed or substitute light brown sugar
1/2teaspoonorange zest, optional, but a nice addition
2 1/4teaspoonbaking powder
1/8teaspoonkosher salt, or reduce to a pinch if using salted butter
1/4teaspooncinnamon
1/8teaspoonginger
1/8teaspoonnutmeg
1/4cupunsalted butter, cold and cut into 4 or 5 pieces (or salted butter and reduce the added salt to a pinch)
1/2cupraisins, plumped (see instructions below) or chopped dried cranberries
For brushing tops before baking:
Additional heavy whipping cream
Maple Glaze:
1cupicing/confectioners' sugar
Maple syrup, to thin (about 3-4 Tbsp)
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Instructions
Preheat oven to 375F. (regular bake/not fan assisted). Line a baking sheet with parchment paper and set aside.
Plump the raisins: Place raisins in a small bowl and cover with very hot water. Allow to stand while you start the dough.
In a small bowl or measuring cup, mix together the pumpkin, egg and cream until smooth. Set aside.
In a large bowl, whisk together the flour, brown sugar, orange zest, baking powder, salt, cinnamon, ginger and nutmeg. Add the cold butter pieces to the bowl and using a pastry cutter or your fingertips, cut or rub the butter into the flour mixture until you have evenly sized butter pieces about pea-sized. Drain the raisins and pat dry. Stir the raisins into the flour/butter mixture.
Pour the pumpkin/egg mixture into the flour mixture and use a fork to mix, pressing and stirring until all the flour is moistened, but not sticky. **If you have some dry flour mixture visible at the bottom of the bowl, add a bit more heavy cream, as needed, to just moisten it. Don't add too much at a time. You don't want the dough to be sticky, just moistened.
Pour the mixture out onto a work surface. Pat into a rough circle with straight sides, then use your hands or a rolling pin to press or roll out to about 8-inches diameter. Using a sharp knife, cut the circle into 8 even wedges. Transfer the wedges to the prepared baking pan, leaving several inches between each piece. Brush top of the scones with heavy cream.
Bake scones in preheated oven for 18-22 minutes, turning pan halfway through baking. Scones should be set and slightly golden on top. Remove from oven, let stand on pan a minute, then transfer to a cooling rack to cool completely before glazing.
To glaze, place a baking sheet under the cooling rack to catch the drips. Mix up the glaze by adding maple syrup to the icing sugar in small increments, stirring between additions, until you have a glaze the consistency of honey (not too thin, not too thick). Spoon over the top of cooled scones, letting it drip over the sides a bit. Allow the scones to sit at room temperature until the glaze sets.
Store scones in an airtight container for several days or these will also freeze well.
Notes
Be sure to read the notes above this Recipe Card, for more tips and substitution suggestions for this recipe. You will also find a video and step-by-step photos there, that you may find helpful.