pumpkin scones
in october, when the weather starts to turn autumny, i get the baking bug and feel the urge to bake goodies. pumpkin is almost always a favorite in my house. i posted pictures of these pumpkin scones i baked a while back here, but while i only posted the recipe for the devonshire cream, there was a link to the original recipe
i love the way baking makes the house all warm, and it smells wonderful, especially when baking something with pumpkin and spices! these scones come out really soft and moist, and i think they are my favorite scones, of all the scone recipes i have that i have tried.
pumpkin scones
2 cups flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoons ginger
6 tablespoons cold butter
1/2 cup pumpkin puree, canned or homemade
3 tablespoons half and half or milk
1 large egg
sanding sugar
pre-heat oven to 425 degrees F
combine dry ingredients (first 7 ingredients) and then cut in butter. combine wet ingredients and add to dry. mix together until mixture holds together. knead lightly on a floured bread board and roll into a ball. flatten into a round about an inch thick. pat a little milk on top of scones to moisten, and then sprinkle sanding sugar on top. cut into 6 or 8 wedges, and place on baking sheet.
i like to put them in the same order as i cut them, in a circle with only a tiny space between. they rise, and come together and stay soft. (you can place them apart, keeping them separate and they will get a crusty outside, and will take less time to bake also.) bake 15 minutes, or until lightly browned on top.
you can make the scones a little differently, adding in other flavors. i have added chopped walnuts and raisins, my hubby's favorite. i like chopped candied ginger, and my kids like chocolate chips. i add about 1/2 cup of these add-ins when i combine the wet and dry ingredients together. we like these scones with devonshire cream, i posted that recipe here too.
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