Pumpkin Scones With Candied Ginger And Maple Glaze

1. 1

   Cut the cold butter into 1/4 inch cubes and freeze.

2. 2

   Sift the whole wheat white flour, all purpose flour, corn starch, brown sugar, ginger, cloves, nutmeg, cinnamon, baking powder, baking soda, and salt into a large mixing bowl.

3. 3

   Add the cold butter to the sifted ingredients. Use a pastry cutter to cut in the butter into the pastry. Stir in the candied ginger.

4. 4

   In a large bowl, mix the cream, pumpkin puree and vanilla bean paste and add to the flour mixture. Gently stir the mixture until just moistened. Dough will seem dry.

5. 5

   Place dough on a flour dusted work surface; fold dough 10-12 times. The dough will seem dry but as it is folded it will begin to come together. Don't overwork the dough. If the dough becomes sticky, chill for 15 minutes. Place scones in scone pan, cover and chill for 20 minutes. Preheat oven to 425F.

6. 6

   Whisk the egg and water. Brush the egg mixture over the scones. Sprinkle with raw sugar.

7. 7

   Bake for 18-20 minutes or until golden.

8. 8

   Remove from oven and transfer scones to a cooling rack. While cooling, sift the powdered sugar. Add the maple syrup and vanilla bean paste to the powdered sugar and mix throughly with a fork. Use a small whisk or fork to drizzle the glaze over the warm scones.

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