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!Pumpkin Scones

 

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!pumpkin scones

 

Pumpkin Scones

 

Ingredients:

 

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

 

Directions:

 

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.pumpkin 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.pumpkin scones The edges should look baked through not wet or doughy. Serve warm. Makes 12  pumpkin scones.pumpkin scones

10 comments on “Pumpkin Scones

LINDA on October 24, 2018 1:52 am

Hi Nancy, love your post. I have a new blog party and would like to invite you to come join us on the CLASSY FLAMINGOS BLOG PARTY held each Tuesday evening thru Friday. You’ll get large picture exposure and shout outs. You may get PINKED and you’ll get even more exposure! I hope you’ll come by. poinsettiadr.com

Nancy Wolff on October 24, 2018 3:08 pm

Linda,
Thanks for stopping by, heading over to your blog party!

April J Harris on October 24, 2018 8:25 am

I like your scone pan, Nancy, that looks fantastic! And as for these pumpkin scones, well, I wish I had one right now for my breakfast! They look delicious. Shared on H&S Facebook page. Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Hope you are settling into your new home happily and having a great week!

Nancy Wolff on October 24, 2018 3:07 pm

April,
I love my scone pan, you can enjoy the scone with a little less guilt as it is half size! 🙂

Stacey @ Poofing the Pillows on October 24, 2018 11:50 am

These look delicious! 🙂 Pinning and sharing.

Found you through April’s Hearth and Soul party.

Nancy Wolff on October 24, 2018 3:07 pm

Stacey,
thanks for stopping by. We love these scones, I’ve made them twice the fall already!

Amy on October 25, 2018 8:25 pm

We love pumpkin and we love scones and then when you put the chocolate chips in this recipe shot over the top. (Actually I like the idea of the cinnamon chips even better). Thank you for sharing on Thursday Favorite Things.

Miz Helen on October 27, 2018 6:44 pm

Your Pumpkin Scones look delicious, just perfect for the season! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great weekend and come back soon!
Miz Helen

Miz Helen on November 4, 2018 8:47 pm

Congratulations!
Your post is featured on Full Plate Thursday this week! Thanks so much for sharing it with us, we have pinned it to our features board. Have a great week and come back real soon!
Miz Helen

Nancy Wolff on November 5, 2018 12:20 am

Miz Helen,
Thank you so much for featuring my post! 🙂

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