Pumpkin Scones

As I've stated numerous times recently, fall is my favorite time of the year. The weather cools down, but isn't too cool yet, the leaves turn beautiful colors, and best of all the food. I have a slight pumpkin obsession and make just about anything possible using pumpkin puree. For whatever reason, pumpkin puree is impossible to find in my area except for the few months leading up to Thanksgiving. Therefore, I make my own pumpkin puree, which is very quick and easy to do. With a freezer full of puree I have been making numerous recipes, with one of my favorite being Pumpkin Scones. The recipe is as follows:

• 2 cups All-Purpose Flour
• 7 tablespoons Sugar
• 1 tablespoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Nutmeg 
• 1/4 teaspoon Ground Cloves
• 1/4 teaspoon Ground Ginger
• 6 tablespoons Cold Butter
• 1/2 cup canned or homemade pureed Pumpkin
• 3 tablespoons Half and Half
• 1 large Egg

Preheat oven to 425 degrees. Combine flour, sugar, baking powder, salt and spices in a bowl.  Cut butter into mixture (either using a pasty cutter or a food processor, sometimes I even use a fork). Mixture should be crumbly, but not full of butter lumps.

In another bowl combine pumpkin, half and half and egg. Combine wet and dry ingredients. Form a ball with the dough, add more flour if dough is too sticky. Form dough into a circle approximately 1 inch thick, cut into either 8 or 12 scones, depending on the size preferred. Place on a greased baking sheet. If desired brush with heavy whipping cream and sugar (I almost always do this step, but some people prefer scones without this step). Bake for 14-16 minutes.

These scones are very easy to make and have a great fall flavor. The original recipe included two types of glaze, I chose to bake the scones without the glaze, I try to avoid additional sugar when possible. My two boys really enjoyed these scones and ate almost the whole batch before my husband arrived home from work. A great way to use fall spices and makes a delicious breakfast or snack.

Stay tuned tomorrow for my chocolate-chip pumpkin cookie recipe!

This recipe was adapted from here. It contains the recipe for the two glazes, if you would prefer to add them to the recipe.
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