Give these pumpkin scones a try this fall season!
Spiced Pumpkin Scones
Light and airy, these scones are perfect as part of a brunch spread, or just to have with a coffee (or a hot chocolate). Serve as they are, or warmed and spread with pumpkin butter for the ultimate fall treat.
Makes 12 mini-scones
6 tablespoons butter
2 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon ginger
½ cup pumpkin puree
3 tablespoons half-and-half or whole milk
Heat the oven to 425°F and line a baking sheet with parchment paper. Parchment is used for easy clean up and so the pumpkin scones don’t stick to the pan.
Dice the butter into small cubes, then place in the freezer for 10 minutes. Meanwhile, combine the flour, sugar, baking powder, salt, and spices in a large bowl. Once the butter is thoroughly chilled, use a pastry cutter or your fingers to combine the butter into the flour until the mixture resembles breadcrumbs and no chunks remain.
Place the pumpkin puree, half-and-half and the egg into a medium bowl and whisk well until smooth. Fold the pumpkin mixture into the dry ingredients and mix until combined.
Using your hands, turn the dough out onto a lightly floured surface and form into a rough rectangle around 9” x 3” (it should be roughly 1” deep). Cut the rectangle vertically into three squares, then cut each square diagonally into four, giving you 12 triangles. Transfer the scones to the prepared baking sheet and bake for around 12-13 minutes until cooked through.
Once cool, store in an airtight container. (If eating the next day, these taste better warmed for a few minutes in the oven to soften.)