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pumpkin scones

In recipe on October 27, 2009 at 1:10 pm

it’s not fall in my house until we start making pumpkin scones. these perfect little munchies aren’t the usual dried-out scone texture. maybe it’s the pumpkin in them, but they are moist and chewy and delicious – almost like free-form muffins. with a valencia orange, perfect for fall breakfasts.

sconebreakfast

pumpkin scones

2 1/2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 stick cold butter
1 cup pumpkin (not pumpkin pie filling!)
1/2 milk (i had to use soy because it was the only thing i had in the house. didn’t seem to be a problem.)
1 cup mix-ins – any combination of nuts, raisins, chocolate chips, etc

mix all dry ingredients together

sconedry

cut in cold butter until it resembles peas. remember our pastry cutter? now would be the time to whip it out, but if you don’t have one, try a fork.

sconebutter

mix pumpkin and milk in a separate bowl.

sconepumpkin

sconewet

add wet ingredients to dry, and stir in mix-ins. here my mother cautions to mix until the batter just comes together. if you over-mix, the scones will be tough! boo!

sconebatter

using a third cup measure, drop batter on a parchment-lined (or well-greased) baking sheet.

sconepre

bake for 12-15 minutes at 400 degrees until golden brown. recipe makes about 10 scones… and halves well.

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