Pumpkin Scones

The scones come out of oven, I immediately try one, burn my mouth slightly and wonder if they’re not sweet enough. But after I let my mouth recover and the scones cool a little more, I realize that these not being so sweet ain’t a bad thing. I reminded myself that these are pumpkin scones, not pumpkin pie. After I had this conversation with myself, I now proclaim that these are really good! I would maybe bump up the amount of cinnamon or add a dash of nutmeg, but besides that these are great.

I also ran into another issue that often comes up when baking with pumpkin puree. This recipe, like many others, uses only 1/2 cup of puree. The can holds about 1 1/2-2 cups. So what do you do when life hands you pumpkin puree? Make pumpkin chocolate swirl brownies!

pumpkin scones

Source: Annie’s Eats
2 cups all-purpose flour
1/3 cup light or dark brown sugar
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup golden raisins
1/3 cup buttermilk
1/2 cup pumpkin
1 tsp. vanilla extract
1 large egg
1 T. milk or cream

Preheat the oven to 400 and line a baking sheet with parchment paper.

1. In a large bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda and salt. Pour flour mixture into food processor. Add butter and pulse 5-6 times until mixture looks like coarse crumbs. Pour back into bowl and stir in the chopped raisins.
2. In a separate bowl mix together the buttermilk, pumpkin and vanilla, and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together.
3. Transfer batter to parchment paper and knead dough gently four or five times (if it’s too sticky, don’t worry about it). Pat the dough into a circle that is about 7 inches round. Cut the circle into equal triangles, squares or whatever shape you feel like (although the more similar the size, the more evenly they’ll cook). Brush the tops of the scones with the egg wash.
4. Bake for about 20 minutes or until golden brown, remove from oven and let cool.


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