Kick off pumpkin spice season with Damaris' Pumpkin Scones with Maple-Cinnamon Glaze! Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/38eI4fOWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Pumpkin Scones with Maple-Cinnamon GlazeRecipe courtesy of Damaris PhillipsTotal: 2 hr 30 minActive: 40 minYield: 6 sconesLevel: EasyIngredientsScones:1/2 cup packed light brown sugar2 teaspoons baking powder2 teaspoons pumpkin pie spice1/4 teaspoon ground cardamom1/4 teaspoon ground coriander1/2 teaspoon salt2 to 2 1/2 cups whole wheat pastry flour, plus more for dusting6 tablespoons cold unsalted butter, cut into 1/2-inch cubes1/2 cup roasted pumpkin, recipe follows, or canned pumpkin puree1 large egg1/2 cup milkMaple-Cinnamon Glaze:1 cup confectioners' sugar3 tablespoons pure maple syrupPinch cinnamonPearled or turbinado sugar, for sprinklingRoasted Pumpkin:One 3- to 4-pound sugar pumpkinVegetable oil, for drizzlingSaltDirectionsMaple-Cinnamon Glaze:For the scones: In a medium bowl, combine the sugar, baking powder, pumpkin pie spice, cardamom, coriander and salt. If using roasted pumpkin, add 2 1/4 cups of the flour; if using canned pumpkin puree, add 2 cups of the flour. Cut in the butter using a bowl scraper until the mixture resembles a coarse meal. In a separate bowl, combine the pumpkin, egg, and milk. Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined. (If using roasted pumpkin you may need to add up to 1/4 cup more flour to prevent sticking.)Turn the dough out onto a floured surface and knead until smooth, 5 to 7 times. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into six pieces and place on a parchment-lined sheet. Bake until golden brown, 12 to 15 minutes. Let cool on the baking sheet.For the maple glaze: In a medium bowl, stir together the confectioners' sugar, maple syrup and cinnamon. Cover with a damp towel until you are ready to use. Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl. Place on a cooling rack. Sprinkle with the pearled sugar and let set.Roasted Pumpkin:Preheat the oven to 400 degrees F.Slice the pumpkin in half and scoop out the seeds. Cut the pumpkin into quarters and place on a foil-lined baking sheet. Drizzle with vegetable oil and lightly season with salt. Roast until softened, 35 to 45 minutes. Let cool, then scoop out the flesh and mash until smooth. The pumpkin puree will keep covered in the refrigerator for up to 5 days.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #PumpkinSconeswithMapleCinnamonGlaze #SouthernatHeart #FoodNetworkHow to Make Damaris' Pumpkin Scones | Food Networkhttps://youtu.be/U-Jh6Ss95yI