Let's Have Brunch - Pumpkin Scones

I love pumpkin! Pumkin pie, bread, whoopie pies, cookies, coffee - any way it can be prepared is fine with me. I am not sure where I found this pumpkin scone recipe, but it is quick, easy and makes 16 scones, so there are plenty for brunch guests, or to freeze for later. As with my other pumpkin recipes, I add extra cinnamon, nutmeg and cloves for a nice strong spice flavor. Enjoy!

Pumpkin Scones

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon each cinnamon, nutmeg and ground cloves (optional)
1 stick cold unsalted butter, cut into cubes
2/3 cup pumpkin puree
3/4 cup heavy cream

  1. Preheat oven to 400℉. Whisk the flour, sugar, baking powder and spices in a large bowl. Work in the butter with a pastry blender until it is in pea-size pieces.
  2. In a medium bowl, whisk together the pumpkin puree and heavy cream; stir into the flour mixture until combined; do not overmix.
  3. Turn out the dough onto a floured surface and pat into and 8-inch square, then cut into 16 triangles. Transfer to a baking sheet and bake until set and golden, about 20 minutes. Let cool 5 minutes on the pan, then transfer to a rack to cool completely.


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