Money Saving Mom had a link to a recipe for Pumpkin Scones recently. I made a batch…and then another! They were sooooo delicious. They are the perfect autumn breakfast or coffee compliment! Here is the recipe, originally found at The Shoebox Kitchen.
2 c. flour
1/4 c. + 3 Tbsp. granulated sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
6 Tbsp. cold butter, cut into pieces
1/2 c. canned or fresh pumpkin puree
3 Tbsp. half and half
Pre-heat oven to 425 degrees. Mix dry ingredients together. Using a pastry cutter, blend butter into dry ingredients until the mixture resembles coarse cornmeal. In a small bowl, combine pumpkin, half and half, and egg. Add at once to dry ingredients and stir just until moistened. The secret to perfect scones are a minimum of handling! Turn dough onto a lightly floured surface and form into a rectangle about 1 inch thick. Cut into triangles. Bake on a greased cookie sheet for 15 minutes or until golden brown.
1 c. powdered sugar
2 Tbsp. milk
1/4 tsp. cinnamon
1/8 tsp. nutmeg
Pinch of ginger
Pinch of ground cloves
Combine sugar and spices. Blend in milk until glaze reaches drizzling consistency. Cool scones and then drizzle with glaze.
The original recipe called for two glazes, but I thought that was overkill. I also cut some large and some small triangles for my scones. I made my own pumpkin puree using the information gleaned from this post. Use a washed sugar/pie pumpkin and coat it with coconut oil. I then placed it in a 9x13 casserole pan and baked it at 400 degrees for about an hour. Then slice the pumpkin open, scrape out the seeds (this task is so much easier after the pumpkin is baked rather than before), and then the “meat” of the pumpkin falls right off the skin. I blended it in the blender with a small amount of water until smooth. Two pumpkins yielded me 6 cups of puree, which I froze for making these scones and pumpkin chocolate chip muffins.