Ingredients

• Recipe for the scone
• 2 cups flour (300g)
• 1/3 c brown sugar
• 21/2 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 11/2 tsp pumpkin pie spice
• 1/2 c cold butter
• 1/3 c heavy cream
• 1 egg
• 1/2 c pumpkin butter
• For the frosting
• 2 tbsp butter
• 1/3 c maple syrup
• 1 tsp vanilla
• 1/2 tsp salt
• 1 cup of sifted powdered sugar
• Note: I doubled the frosting recipe and dipped each scone in the frosting twice. I added more powdered sugar to get it to the consistency I wanted but it fully depends on your preference
• Pumpkin butter
• 15 oz pumpkin puree
• 1/3 cup apple cider
• 1/2 cup maple syrup
• 1 tablespoon vanilla extract
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Directions

• Scones:
• Combine dry ingredients, grate cold butter into the dry ingredients with a cheese grater and stir to coat the butter.
• Mix all wet ingredients together, stir gently with a fork.
• My preferred method for scone shaping: Dump out onto a clean surface and use a bench scraper to gently mix. I will scrape up from one side and fold it over the top over until it comes together. You can also hand mix or use a wooden spoon, just don't overmix.
• Firm into a 1” circle and divide in 8 equal pieces. Brush with heavy cream and bake at 400 for 16-18 minutes.
• For the frosting:
• Brown 2 tbsp butter, add 1/3 c maple syrup, 1 tsp vanilla, 1/2 tsp salt and whisk. Add in 1 cup of sifted powdered sugar, maybe a little more until it thickens. Spread onto your slightly cooled scones. Note: I dipped them into the frosting, let it set, and then dipped them again (I doubled the frosting recipe so i had enough to do this).
• Pumpkin butter(I used this recipe from Half Baked Harvest and it's delicious, but I probably added more spice):
• 15 oz pumpkin puree
• 1/3 cup apple cider
• 1/2 cup maple syrup
• 1 tablespoon vanilla extract
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• Combine in a sauce pan and bring to a gentle boil, simmer for 15-20 minutes stirring occasionally. This lasts up to 1 month in the fridge but you can freeze it too.

Photos