Prep: Line a baking sheet with parchment paper. Preheat oven to 400 degrees F.
Blot the Pumpkin: This is a simple technique that involves a paper towel and a plate. Measure your canned pumpkin onto a large dinner plate and blot it with a paper towel to absorb excess moisture. Do this four times (with four full paper towels). This is a SUPER important step to ensure that your scones will have a nice crisp buttery texture. We don't want the soft moist texture of muffins here - these are scones, after all. And pumpkin is a very liquidy ingredient - so it needs to be blotted so the excess moisture is removed.
Make the scones: Whisk the dry ingredients together in a large mixing bowl (including the sugars). In a smaller bowl, whisk together the egg, blotted pumpkin, milk, and vanilla. Cut the cold butter into large chunks, and use a pastry blender, two forks, or your hands to cut it into the dry ingredients until you have pea-sized crumbs. They don't all need to be the same size. Gently stir in the wet ingredients, and stir until a dough forms. Using floured hands, gently work the dough into a ball. You may need to sprinkle a little extra milk in the bottom of the bowl where the driest crumbs like to hide.
Next, place the ball of dough on the prepared baking sheet and gently flatten it, with your hands, into a 8-9 inch disc. Spray a large knife with cooking spray (it keeps the dough from sticking) and slice into 8 equal slices. Cover gently with a kitchen towel and chill in the fridge for 15 minutes.
Bake: Bake for 20 minutes. Remove the pan from the oven, and carefully re-slice down the edges of the scones and nudge them apart a bit on the baking sheet, so the inside edges can crisp up. Return to the oven and bake for 12 more minutes. The scones should have a nice crisp sound when you tap the top part of them around the edge. You can add an extra minute or two if they seem like they need it.
Make the glaze: Melt the butter. Whisk in the maple syrup, then the powdered sugar. Next, whisk in the bourbon and vanilla, and a tiny pinch of salt.
Serve + Store: Drizzle glaze over the scones after they've cooled on the pan (or a rack) for 5-10 minutes. Enjoy right away! Scones are best while they're still warm out of the oven, but they can be stored on a plate, tightly covered with foil, at room temp for 2-3 extra days. Store extra glaze, covered, in the fridge. Reheat both for 10-15 seconds in the microwave as needed.
Note: This recipe was prepared for Rodelle by Stephanie @bluebowlrecipes.
