Friday, October 21, 2016

Pumpkin Scones

Fall means pumpkin everything.  I’m not a coffee drinker so I can bypass the creamer commercials.  This is the first of a couple ways that I’m enjoying using pumpkin early in the morning. 

Pumpkin Scones
2 cups flour
1/3 cup brown sugar

1 tsp baking powder
½ tsp baking soda
1/4 tsp salt
1 tsp cinnamon
½ tsp ginger
1/2 cup butter, cold and cubed
1/2 cup pumpkin puree
2 tbsp milk
1 large egg


1/2 cup powdered sugar
1 tbsp milk

1 dash cinnamon

Mix all the dry ingredients together.  Using a pastry cutter or fingers, cut in the butter until the dough turns into course crumbs.  In a small bowl, mix together milk, pumpkin puree and the egg.  Add into the dry ingredients and stir until it's completely combined. Turn out on to a floured surface.  Pat into a circle that is approximately 1/2 - 3/4" thick.  Cut into 8 slices and put onto a baking sheet lined with parchment paper.  Make sure they are spread out since the scores will spread slightly.  Brush 2 tbsp whipping cream on top of the scones.  Bake for 15 minutes at 400°.  Remove from oven and place on a cooling rack.  Allow to sit for 10 minutes and then spoon glaze over the scones.