Pumpkin Scones with Candied Ginger and Maple Glaze

INGREDIENTS

1/2 cup

Unsalted Butter (Cold, Cut into 1/4" cubes (108 g or 1 Stick))

1 cup

White Whole Wheat Flour (164 g, aka Ivory Wheat Flour)

1 cup

All Purpose Flour (180 g)

2 tbsp

Organic Corn Starch

1/3 cup

Light Brown Sugar (62 g)

1/4 tsp

Ground Ginger

1/4 tsp

Ground Cloves

1/4 tsp

Ground Nutmeg

1/2 tsp

Ground Cinnamon

1 tsp

Baking Powder

1/2 tsp

Baking Soda

1/4 tsp

Pink Himalayan Sea Salt (or fine grain salt)

1/4 cup

Candied Ginger (rough chop (66 g) (AKA crystalized ginger))

1/2 cup

Heavy Cream (120 mL)

1/2 cup

Pumpkin Puree - I used fresh puree (not canned, 126 g)

1 tsp

Vanilla Bean Paste or Vanilla Extract

1 tbsp

Egg + 1 Water

2 tsp

Raw Sugar (sugar in the raw (turbinado or demerara sugar) (optional))

1 cup

Powdered Sugar (106 g)

1/4 cup

Maple Syrup (60 mL)

1 tsp

Vanilla Bean Paste (or 1/2 scraped out vanilla bean or vanilla extract)