Pumpkin pumpkin pumpkin. You’re not tired of it yet, are you?
I hope not, because I could do pumpkin recipes all year long.
But that would be weird, right? So I’ll stay within the unspoken September to November allotted pumpkin recipe time frame.
I wasn’t even planning on blogging about these, I just got in the mood for pumpkin scones, and started experimenting. With about four different recipes in front of me (none were actually pumpkin scones,) I went to work. Flour was flying, and my heart was pounding. (I get excited about baking new things, that’s normal, right?) (Maybe don’t answer that.)
And then they came out SO GOOD, I thought it would be downright selfish to keep them to myself.
What I like about this recipe: The scones aren’t too sweet. They have just enough pumpkin and cinnamon to flood you with cozy, happy feelings (which is what fall food should do,) and the texture is perfect.
You can try them warm, with butter. But if you happen to have fresh whipped cream and jam–I’d say you should definitely try it.
I don’t make scones very often, and now I’m wondering why I don’t. They really aren’t so difficult.
When I rolled mine out, I was worried that they were too sticky. I added a bit of flour to try to knead them, and they were really sticking to my fingers…
But I trusted the process. And sure enough–they came out great.
Hearty, but fluffy. Yes. Just right.
**Sorry, I tend to be a messy baker. (It always bothered my mom. Probably because I left her the mess to clean up. What a brat. Now I clean up my own messes and it bothers me too. I think I need to call my mom and apologize.)
My boys were more than happy when I called them outside for a surprise “tea time” break from home schooling.
My plate: (Don’t judge me: I’m training for a marathon.)
(As if I wouldn’t have down it anyways.)
- PUMPKIN SCONES
- 3 cups all-purpose flour.
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1½ tsp. cinnamon
- ¼ tsp. salt.
- a pinch of nutmeg
- ⅓ cup butter, cut into small pieces
- 3 Tbs. brown sugar
- 1½ cup milk--your choice. (I would normally use buttermilk for scones, but I didn't have any, and 2% worked fine.)
- 1½ cup canned pumpkin
- 1 egg white, lightly beaten. (or a little extra milk.)
- Preheat oven to 400 degrees
- Combine flour, baking soda, baking powder, cinnamon, and nutmeg into a large bowl. Add the butter, using a pastry blender, or your fingers if you're like me. Mix it up until it resembles bread crumbs. Add the brown sugar.
- Make a well in the center of the flour mixture. Pour the milk and pumpkin in and use a knife in a cutting action to combine well. A sticky dough will form.
- Turn the dough out onto a lightly floured surface and gently knead until dough just comes together. Knead with flour on your hands four or five times. It's ok if it seems really sticky. Pat into a nine inch circle on a baking sheet, lightly dusted with flour. (or like me, you can pat it onto the counter and then have to transfer the sticky pieces to a baking sheet, making it more messy and less pretty.)
- (don't be like me.)
- Cut the dough into 12 wedges, or whatever size scone you like. Brush egg white (or brush with milk if you want to skip the egg white.) You can also dust with a little flour or sugar before baking.
- Bake, 400 degrees for fifteen minutes or until golden.
- Serve with butter, or jam and fresh whipping cream. Enjoy!
I hope your fall is off to a wonderful start.
See ya soon!