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1
For the scones: In a medium bowl, combine the sugar, baking powder, pumpkin pie spice, cardamom, coriander and salt.
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2
If using roasted pumpkin, add 2 1/4 cups of the flour; if using canned pumpkin puree, add 2 cups of the flour.
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3
Cut in the butter using a bowl scraper until the mixture resembles a coarse meal.
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4
In a separate bowl, combine the pumpkin, egg, and milk.
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5
Make a well in the dry ingredients and pour in the wet mixture.
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6
Fold until just combined.
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7
(If using roasted pumpkin you may need to add up to 1/4 cup more flour to prevent sticking.)
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8
Turn the dough out onto a floured surface and knead until smooth, 5 to 7 times.
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9
Form into a flat disc, about 8 inches wide.
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10
Cut the disc like a pie into six pieces and place on a parchment-lined sheet.
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11
Bake until golden brown, 12 to 15 minutes.
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12
Let cool on the baking sheet.
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13
For the maple glaze: In a medium bowl, stir together the confectioners' sugar, maple syrup and cinnamon.
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14
Cover with a damp towel until you are ready to use.
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15
Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl.
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16
Place on a cooling rack.
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17
Sprinkle with the pearled sugar and let set.
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18
Preheat the oven to 400 degrees F.
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19
Slice the pumpkin in half and scoop out the seeds.
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20
Cut the pumpkin into quarters and place on a foil-lined baking sheet.
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21
Drizzle with vegetable oil and lightly season with salt.
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22
Roast until softened, 35 to 45 minutes.
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23
Let cool, then scoop out the flesh and mash until smooth.
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24
The pumpkin puree will keep covered in the refrigerator for up to 5 days.
