Pumpkin Spice Latte Scones with Pumpkin Seeds

Ingredients:

• 3/4 cup (175 mL) Buttermilk, plus 1 tbsp for brushing
• 1 Egg, lightly beaten
• 1/2 cup (125 mL) Pumpkin Puree
• 2 tbsps Vanilla Sugar
• 2 1/2 cups (625 mL) All-Purpose Flour, more for dusting
• 3/4 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tbsp Pumpkin Spice
• 1/4 tsp Salt
• 1/2 cup (125 mL) Unsalted Butter, cold and cut into 1/4-inch cubes
• 1 tbsp Turbinado Sugar
• 2 tbsps Pumpkin Seeds, finely chopped

Glaze:

• 1/2 cup (125 mL) Icing Sugar
• 4 tsp Cold Brewed Coffee
• 1/8 tsp Pumpkin Pie Spice

Directions:

1. Preheat oven to 425°F and position an oven rack in the center. Line a large baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, whisk together buttermilk, egg, pumpkin puree and vanilla sugar.
3. In a separate large bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt. Add in the cold butter pieces and mix with a pastry cutter or a fork, or your fingers until the mixture comes together in pea-sized crumbs.
4. Add in wet ingredients and gently mix until dough comes together. You can add a little more flour here if it's still too sticky and wet. The dough should be slightly sticky as you don't want to over mix. Flour your work surface and turn out dough.
5. Gently knead dough until it forms a soft dough. If the dough still seems sticky, you can continue to dust with flour lightly.
6. Pat the dough down to form a round circle 8 inches in diameter. Using a flour dusted knife, cut into 8 equal size triangles. Gently transfer to baking sheet and brush the top of each with the buttermilk. Sprinkle tops with sugar and bake for 15-20 minutes until firm to touch and golden. Transfer to cooling rack and let stand for a few minutes before drizzling with glaze.
7. To make glaze; add all ingredients in a medium bowl and whisk until smooth.
8. Drizzle glaze on top of scones and garnish with finely chopped pumpkin seeds.

Note: Scones are best enjoyed right away or leftover scones keep well at room temperature or in the refrigerator for up to 2 days.

Prep Time: 25 minutes
Bake Time: 20 minutes
Total Time: 45 minutes
Yield: 8