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

• CourseSide Dish

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 CourseSide Dish 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

• 2 cups Flour half white, half whole wheat
• 2 2/3 tbsp Molasses
• 4 tsp Baking Powder
• 1 tsp Cinnamon
• 1 tsp Ginger
• 1/4 tsp Cloves
• 2 tbsp Butter
• 1 cup Pumpkin cooked, mashed
• 2 tbsp Milk
• 1 whole Egg

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

Based on Pumpkin Scones the Old Fashioned Way.

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