Method

• 1.
  Preheat oven to 200°C. Line 2 baking trays with baking paper. Place brown sugar and 60g butter in a small bowl. Using your fingertips, rub together until roughly combined. Add raisins. Mix well to combine and set aside.
• 2.
  Sift flour, baking powder and allspice into a bowl. Add remaining 110g butter and, using your fingertips, rub into the flour until the mixture resembles coarse crumbs. Make a well in the centre.
• 3.
  Combine pumpkin, milk and maple syrup in a jug. Add to the flour mixture. Using a butter knife, stir until the mixture just comes together. Turn dough onto a well-floured surface. Gently roll into a rough 22cm x 36cm rectangle. Scatter raisin mixture over dough, leaving a 2cm border on all sides. Roll from a long edge into a log, trim the ends, then cut into 2cm-thick slices. Place, cut-side up, on prepared trays. Brush with a little extra milk. Bake for 25 minutes or until lightly browned. Transfer to a wire rack and brush with extra maple syrup, then set aside to cool slightly.
• 4.
  Meanwhile, for the maple icing, place icing sugar and maple syrup in a small bowl. Gradually add 1 1/2-2 tbs water, whisking constantly, until smooth and a drizzling consistency. Drizzle scones with maple icing and allow to set for 10 minutes before serving.