6 T (3/4 stick) cold unsalted butter, cut in small pieces
1 egg
1/3 c. pumpkin puree
1/3 c. + 1 T heavy cream, divided
1 c. crushed toffee or Heath bars + 3 T
2 tsp. Turbinado sugar
Instructions
[i]Make the pumpkin spice scones:[/i]
Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
Cut butter into the dry ingredients with a pastry cutter until the mixture resembles coarse crumbs.
Whisk the egg, pumpkin puree, and 1/3 cup of the cream in a small bowl and add to the flour mixture. Stir until just combined.
Mix in 1c. of the toffee pieces with a wooden spoon
Transfer to a work surface and knead a few times until the dough just holds together. Pat the dough into a 6-inch wide, 1 1/2-inch thick circle and cut into 8 wedges.
Arrange the scones a couple of inches apart on a parchment-lined baking tray. Lightly brush the scones with the remaining 1 tablespoon of cream and sprinkle with the remaining toffee pieces.
Bake at 425?F for 13 to 15 minutes, or until golden brown.
[i]Make the maple drizzle:[/i]
Mix 2 cups of powdered sugar and 2 T of maple syrup. Thin to desired consistency with milk or water.