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!
sarah warner