Pumpkin Scones with Maple Glaze

Freeze the butter - Chop the cold butter into 1/2-inch cubes and chill it in the freezer while preparing the dry ingredients.

Line a baking sheet - Line a baking sheet with a silicone baking mat or parchment paper.

Mix the dry ingredients - In a large mixing bowl, whisk together the flour, dark brown sugar, baking powder, pumpkin pie spice, and salt. Make sure to break up any clumps of brown sugar.

Cut in the butter - Add the cold, cubed butter to the flour mixture, tossing with your hands to distribute and coat the butter in the flour. Cut in the butter with a pastry blender until the mixture is crumbly and the butter is cut into pea-sized pieces. If you don't have a pastry blender, use the tips of your fingers to work the butter into the flour, pressing and flaking the butter into pea-sized pieces throughout the flour.

Mix the wet ingredients - In another mixing bowl, whisk together the pumpkin purée and the eggs until smooth.

Make the dough - Pour the pumpkin mixture into the flour mixture. Gently stir with a rubber spatula until the dough holds together. Don't overmix. It's okay if the dough is crumbly or a few dry bits remain.

Shape and divide - Scrape the dough onto a lightly floured work surface. Gently knead the dough with your hands a few times to form a cohesive mass. Press the dough into an 8-inch circle about 1 1/2 inches thick. Use a kitchen knife or a bench scraper to cut the disk into 8 equal-sized triangles. Place the wedges on the prepared baking sheet, spacing them at least 1-inch apart.

Chill - Place the baking tray in the freezer to chill the scones while preheating the oven, 20 to 30 minutes.

Preheat oven - Arrange a rack in the center of the oven and preheat to 425°F.

Brush scones with milk and sprinkle with sugar - Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones lightly with some milk and sprinkle them with turbinado sugar.

Bake and then cool scones - Bake the scones until golden on top and browned underneath, 17 to 22 minutes. Allow the scones to cool completely on the pan before adding the glaze.

Make the maple glaze - While the scones cool, make the maple glaze. In a small bowl, whisk together the powdered sugar, maple syrup, vanilla extract, and salt until the glaze is smooth. Adjust the thickness to your preference by adding slightly more maple syrup to thin the glaze, or powdered sugar to thicken it.

Glaze the scones - Use a spoon to drizzle the scones with the maple glaze. Allow the glaze to set for 10 minutes, then serve.

Storage - The scones will keep in an airtight container on the counter for up to 2 days. For longer storage, the scones can be frozen for up to 2 months in a reusable freezer container or freezer bag. Let the scones defrost at room temperature for about 1 hour before eating.