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I just adore fall, especially anything to do with squash or pumpkin. These pumpkin scones are delicious and fun to make. Here’s my take on pumpkin scones.
Ingredients
- 2 cups all-purpose flour
- 6 Tbls. sugar
- 1 Tbls. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 6 Tbls. cold butter
- 1/2 cup canned pumpkin
- 6 Tbls. heavy cream
- 1 large egg
Preheat oven to 350 degrees.
Combine flour, sugar, baking powder, salt, spices in large bowl. Using a pastry cutter, but butter into dry ingredients until the mixture is crumbly. Set aside.
In a separate bowl, whisk together pumpkin, heavy cream, and egg. Fold wet ingredients into dry ingredients. Form the dough into a disk.
Pat out the dough on a floured surface and form into circle about 1 inch thick. Using pizza cutter slice the dough into triangles. Place on non-stick baking sheet.
Bake for 14-16 minutes. Scones will turn light brown. Place on wire rack to cool.
These scones are delicious with a powdered sugar glaze. Here’s a quick list of ingredients for that…
- 1 cup powdered sugar
- 3-4 Tbls. whole milk
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- pinch ginger
- pinch ground cloves
Mix together and drizzle over scones (once they have cooled slightly).