Pumpkin Scones with Candied Ginger and Maple Glaze

Creamy, tender pumpkin scones go anywhere and make an impressive gift for a friend or party host! Delicious too for a slow morning with family or friends. (oh and they’re made with 50% whole wheat flour!)

For the Scones:
1/2 C Unsalted Butter, Cold, Cut into 1/4″ cubes (108 g or 1 Stick)
1 C White Whole Wheat Flour (164 g)
1 C All Purpose Flour (180 g)
2 Tbs Organic Corn Starch
1/3 C Light Brown Sugar (62 g)
1/4 tsp Ground Ginger
1/4 tsp Ground Cloves
1/4 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Pink Himalayan Sea Salt (or fine grain salt)
1/4 C Candied Ginger, rough chop (66 g) (AKA crystalized ginger)
1/2 C Heavy Cream (120 mL)
1/2 C Pumpkin Puree (126 g)
1 tsp Vanilla Bean Paste or Vanilla Extract

To Finish:
1 Egg + 1 Tbs Water
2 tsp Raw Sugar (sugar in the raw, turbinado or demerara sugar) (optional)

Maple Glaze:
1 C Powdered Sugar (106 g)
1/4 C Maple Syrup (60 mL)
1 tsp Vanilla Bean Paste (or 1/2 scraped out vanilla bean or vanilla extract)

View the full recipe at Vanilla And Bean →