October 12 2016
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.
- Preheat the oven to 350 degrees Fahrenheit.
- 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.
- Cut the butter into the dry ingredients, until it resembles coarse sand.
- Add the pumpkin, milk, and egg to the dry ingredients. Fold the wet ingredients into the dry until fully combined.
- Turn the dough out onto a floured surface. Roll or press the dough out until its about an inch thick.
- 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.
- Cook for 10-15 minutes, or until golden brown.
Based on Pumpkin Scones the Old Fashioned Way.
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