So, I’ve already posted how to make your own pumpkin puree, now for a recipe that you can use it in (besides pumpkin pie, of course). My first attempt at pumpkin scones involved a different recipe that called for ¼ cup of ground ginger, and a ¼ cup of cinnamon. I didn’t trust my baking instincts when I saw that. So, take that as a warning, dear readers. If something seems off in a recipe, it probably is.
These were my second attempt. This recipe comes from a magazine called TeaTime. It’s really quite lovely, especially if you like tea or tea parties. The magazine has ideas for decorations for your party, and often includes 2 to 3 full tea party menus, with tea suggestions. You can find the link to the original recipe here.
- 2 ½ cups all-purpose flour, divided
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp gr. Cinnamon
- ½ tsp gr. Allspice
- ½ tsp gr. Nutmeg
- 2 tbsp cold unsalted butter
- 1 large egg, lightly beaten
- 1 cup canned pumpkin
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Set aside. In a large bowl, sift together 2 ¼ cups flour, sugar, baking powder, salt, and spices. Using a pastry blender or fork, cut the butter into the flour mixture until mixture resembles course meal. Add the egg and pumpkin and stir until just combined. Add additional flour, if necessary, until the mixture forms a loose dough
Turn the dough out onto a lightly floured surface and roll to ¾ inch thickness. Cut into 12 (2 ¼ inch) rounds. Place on the prepared baking sheet. Bake for 10 to 12 minutes, or until lightly golden. Transfer to wire racks to cool slightly.
These are a great basic scone recipe, if you haven’t made them before. The dough comes together quickly, and the finished product has a subtle pumpkin and spice flavor. I also made the Maple Butter (follow the link above to the original recipe for that), and it was really great, but I’m sure these would be fantastic with normal butter or even cream cheese. Watch out though, the butter recipe makes a lot.