Pumpkin Scones

Sunday morning done! Could it get any better or more fallish then a hot pumpkin scone?… No, no it can’t. I used to hate scones, I thought they were dry and normally devoid of flavor. Then I started baking them and I realized that when they are done right (which isn’t hard) they are a buttery flavor party and soo indulgent and rich. Eating them fresh out of the oven is a big part of my new found scone love.

Ingredients:

2 cups flour

1/4 cup white sugar

1/4 cup brown sugar

1 Tbs baking powder

1/2 tsp salt

3/4 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

8 Tbs butter, cold and cut into small cubes

3/4 cup pure pumpkin pureé

4 Tbs buttermilk

1 egg

-topping-

cinnamon sugar

1 egg white, whisked until foamy

Directions:

Preheat oven to 400. Prepare a baking sheet with parchment paper.

1) In a small bowl whisk together the pumpkin, buttermilk, and egg. Set aside for later.

2) In a medium sized bowl whisk together the flour, sugars, baking powder, salt and spices. With a pastry blender cut the butter into the dry ingredients, mixing until it look like coarse crumbs.

3) Stir the pumpkin mixture into the flour mixture until it becomes a sticky dough. Pour dough out onto a floured surface. sprinkle the dough with a little more flour and knead until it becomes nice and smooth, adding more flour if necessary.

4) With a rolling pin. roll the dough into a circle that is about one inch thick and then brush egg whites over the top and sprinkle generously with cinnamon sugar. Cut into 8 uniform wedges and place wedges on parchment lined baking sheet.

5) Bake for 20 min or until edges are crispy and golden brown. Enjoy!