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.