October 12 2016

Pumpkin Scones

Its fall, and I happen to have quite a bit of pumpkin. I have my favorite favorite pumpkin recipe, but why not branch out? So this year, I decided I would experiment with a few other uses for pumpkin.

These scones are the result of several failed attempts at pumpkin bready things – including pancakes (they didn’t cook properly), and an overly hard set of biscuits. At last, I think I have found the correct ratio of pumpkin to scone ingredients!

Please note – I always think of scones as sweet due to the “scones” for sale at grocery stores, and some bakeries. These are not particularly sweet.

Pumpkin Scones
Print Recipe
Servings Prep Time
10-11 Scones 10 minutes
Cook Time
15 minutes
Servings Prep Time
10-11 Scones 10 minutes
Cook Time
15 minutes
Pumpkin Scones
Print Recipe
Servings Prep Time
10-11 Scones 10 minutes
Cook Time
15 minutes
Servings Prep Time
10-11 Scones 10 minutes
Cook Time
15 minutes
Ingredients
Servings: Scones
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Mix together the flour, sugar, baking powder, cinnamon, ginger, and cloves. You may want to sift the flour, though I have been happy with the results of non-sifted flower.
  3. Cut the butter into the dry ingredients, until it resembles coarse sand.
  4. Add the pumpkin, milk, and egg to the dry ingredients. Fold the wet ingredients into the dry until fully combined.
  5. Turn the dough out onto a floured surface. Roll or press the dough out until its about an inch thick.
  6. Use a round cookie cutter or the rim of a glass to cut out individual scones. I used a short glass and got about 10 scones. Form the left over scraps of dough into rounds by hand.
  7. Cook for 10-15 minutes, or until golden brown.
Recipe Notes
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Posted October 12, 2016 by Mimi in category "Bread

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