This is usually when I start hearing from family about visiting over Thanksgiving – and this is really a perfect make-ahead recipe. You can make these now, and freeze them on the baking tray as recommended, then store them in an airtight container. To serve them, arrange them on a baking tray and put them in the refrigerator the night before – bake according to instructions below. The butter is best made 3 days ahead, and trust me you need to serve it with the scones.
You can also add dried fruit after you put in the butter, no more than 1/2 cup.
Pumpkin Scones with Maple Cinnamon Butter – 8 servings
For the Maple Cinnamon Butter:
¼ cup unsalted butter, room temperature
1 teaspoon pure maple syrup
¾ teaspoon ground cinnamon
¼ teaspoon kosher salt
For the scones:
½ cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
2 cups all-purpose flour, plus more for surface
¾ cup (1 1/2 sticks) chilled unsalted butter
1 large egg
½ cup canned pure pumpkin
¼ cup yogurt
1 tablespoon milk
2 tablespoons raw sugar
Mix 1/4 cup butter, maple syrup, cinnamon, and salt in a small bowl. Cover and chill.
In a large bowl, whisk together granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in the dry fruit here, if using. Mix in egg, pumpkin, and ¼ cup yogurt.
Transfer the dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, about 30 minutes.
Preheat the oven to 400 degrees F. Brush scones with milk, and sprinkle with raw sugar. Bake until golden brown, 20-25 minutes. Serve with cinnamon butter.