Enjoying some beautiful fall weather here in the Pacific Northwest and what better way to celebrate the fall than by making pumpkin scones! This is another King Arthur recipe. I love the King Arthur website, you can find wonderful recipes and I’ve never been disappointed with one yet!
These pumpkin scones are pretty to look at and even better to taste. They store well and are prefect with a morning cup of coffee or your afternoon tea. You can mix up a batch in no time. I’ve made these scones with both frozen and canned pumpkin and both seemed to work equally well. Mixing up a batch of these scones takes no time and chilling them for thirty minutes in the freezer is a must!
2 2/3 cups flour
1/3 cup sugar
1 Tbsp. baking powder
¾ tsp. Salt
¾ tsp. Cinnamon
¼ tsp. Ginger
¼ tsp. Nutmeg
¼ tsp. Allspice
½ cup butter
1 cup cinnamon or chocolate ships
2/3 cup canned pumpkin
2 large eggs
Coarse white sparkling sugar, for topping
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and spices. Work in the butter just until the mixture is crumbly. Don’t worry about a few large chunks of better. Stir in the cinnamon or chocolate chips. In a separate bowl, whisk together the pumpkin and eggs until smooth. Add the pumpkin-egg mixture to the dry ingredients and stir until all is moistened and holds together.
Line a baking sheet with parchment. Sprinkle a bit of flour atop the parchment or pan. Scrape the bough onto the floured parchment or pan and divide it in half. Round each half into a 5-6” circle. The dough should be about ¾ inch thick. Brush each circle with milk and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired. I used my mini-scone pan to make these scones, it makes 16 smaller size scones.
Using a knife you’ve run under cold water, slice each circle into 6 wedges. For best results place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425. Bake the scones for 22-25 minutes, or until golden brown. The edges should look baked through not wet or doughy. Serve warm. Makes 12 pumpkin scones.