Pumpkin Spice Scones

October typically rushes in fall: brightly colored leaves, cool crisp weather, fireplaces and pumpkins.  Our October started out with weather in the 70’s and even 80’s, so I put the pumpkin to the back burner for a bit.  Now, just in time for a cool October morning, comes the pumpkin scone.

This scone is “cakey” not biscuit-y”, but is full of pumpkin and spice flavor ~ perfect with a cup of morning coffee or tea.  This recipe makes 6-8 scones, depending on how you cut them.

In a large bowl, combine the dry ingredients:
2 cups AP Flour
1 Tabl. Baking Powder
1/4 cup Brown Sugar
1/2 tsp. Salt
1 Tabl. Pumpkin Pie Spice
 
Mix into the dry ingredients with fingers:
5 Tabl. Butter, cut into small cubes
 
In a smaller bowl, whisk together the liquid ingredients:
1/2 cup Pumpkin, solid (not pie mix)
1/3 cup Half and Half
1 Egg, whole

Slowly pour the liquid ingredients into the dry and stir to form a dough.  Empty the bowl onto the counter and press into a ball and then down into a disk, approx. 1″ high by 8″ round.

         

Transfer this disk to a baking sheet lined with parchment paper.  Use a sharp knife to cut through the dough into 6 or 8 wedges.  Brush the top with half and half and sprinkle with sugar.  Bake in a pre-heated 350 degree oven for 25 minutes or until tests done with a toothpick.  Serve warm.

Advertisements

About bakingway

Baker/Pastry Chef for over 25 years.

Posted on October 14, 2011, in Breakfast, Pumpkin, Recipes and tagged , , , , . Bookmark the permalink. Leave a comment.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: