The maple-glazed pumpkin scones recipe uses canned pumpkins.

1/3 cup plus 2 tablespoons heavy cream, divided

½ cup canned pumpkin puree

Raw sugar sprinkled on top before baking, optional

Instructions: Preheat the oven to 400 degrees. Adjust the grill to the low-medium position. Line a large baking sheet with parchment paper.

To make scones: Combine flour, baking powder, cinnamon, pie spices, and salt in a large bowl and stir. Grate the frozen butter (use a cassette grinder). Add the grated butter to the flour mixture and mix it with a pastry knife, fork, or fingers until the mixture turns into pea-sized crumbs. Set aside.

Whisk 1/3 cup heavy cream, eggs, pumpkin, brown sugar and vanilla in a small bowl. Drizzle it on the flour mixture and mix it together until everything looks moist.

Using floured hands, knead the dough into a ball as much as possible, and then transfer it to the floured workbench. Press it into a neat 8-inch disc and cut into 8 equal wedges with a very sharp knife.

Place the scones on the prepared baking sheet at least 2 inches apart. If needed, use a pastry brush to brush the scones with the remaining heavy cream and sprinkle with jaggery.

Bake the scones for 20 to 25 minutes or until light brown. Remove from the oven and let cool while preparing the frosting.

To make the glaze: In a small saucepan, melt the butter and maple syrup together over low heat, stirring occasionally. Once the butter has melted, remove it from the heat and add the confectioner's sugar. Taste and add a pinch of salt. Drizzle on warm scones.

Before joining the Houston Chronicle as a food editor in 2009, Greg Morago served as a feature editor and reporter for the Hartford News for 25 years. He writes articles about food, restaurants, spirits, travel, fashion and beauty. He is a native of Arizona and a member of the Pima tribe of the Gila River Indian community.

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