Pumpkin scones for a cold fall day. These are moist, buttery and not too sweet. The original recipe calls for a two glazes, but I prefer not to frost my scones so I left this out. Hot out of the oven with just a bit of butter or plain…they are DELICIOUS!
2 cups Flour
1/4 cup plus 3 Tablespoons Granulated Sugar
1 Tablespoon Baking Powder
1/2 teas. Salt
1/2 teas. Cinnamon
1/2 teas. Nutmeg
1/4 teas. Cloves
1/4 teas. Ginger
6 Tablespoons cold Butter (cut into small cubes)
1/2 cup canned Pumpkin
3 Tablespoons Half-and-Half
1 large Egg
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or silicone mat. In an electric mixer, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Chop cold butter into small cubes and toss in with flour mixture, stirring with a fork to coat with the flour. Mix this on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. You can also use a pastry chopper, but it just takes longer.
In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients with a wooden spoon, and form the dough into a ball with your hands (careful not to handle too much—DO NOT KNEAD!). Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches (mine was shy of 12 inches). Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 small triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool. ENJOY!
Recipe slightly adapted from Sweet Peas Kitchen.