Pumpkin scones

Sally McKenney presents pumpkin scones with soft, flaky centers and crisp, crumbly edges. This selection uses her heavy-cream branch and makes eight larger wedges.

Flour, baking powder, cinnamon, prepared pumpkin-pie spice and salt are whisked together. Frozen unsalted butter is grated into the mixture and worked into pea-sized crumbs.

Heavy cream, egg, blotted canned pumpkin, light brown sugar and vanilla are whisked separately, then mixed into the same dry mixture. Floured hands and a floured surface help shape the dough into a disc before cutting.

The wedges go onto lined baking sheets. The remaining cream brushes their tops, with optional coarse sugar, before baking until lightly browned and cooling briefly.

A separate portion of unsalted butter melts with maple syrup for the glaze. Off the heat, sifted confectioners’ sugar and optional salt join it; the glaze drizzles over warm scones, which the author recommends serving right away.