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Pumpkin Scones

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Pumpkin Scones
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These are delicious, moist (and not that bad in the fat and sugar department when considering they are A) scones, and B) there are 8 of them). Make these for your darling family’s this weekend for breakfast or even better yet, for breakfast on Thanksgiving!

Please excuse the horrible photography, which is courtesy of the fact that I was up making these at dawn. This is what it looked like outside my kitchen window when I was taking out the ingredients:

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Pumpkin Scones, makes 8
2 cups flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves

8 tablespoon butter
½ cup pumpkin puree +3 tablespoons
2 tablespoons cream
1 egg

Egg wash:
1 egg
1 Tbs cream

glaze:
½ cup powdered sugar +2 tablespoons
1 tablespoon milk
¼ teaspoons ginger

Preheat the oven to 400 degrees. Prepare a sheet pan with a silpat or parchment.

In a large bowl combine all dry ingredients including the sugar.
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Empty it into the bowl of a food processor fitted with a steel blade, pulse to combine.
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In a separate bowl, combine the pumpkin, cream, and egg and beat together.

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Cut the butter into small pieces and with the food processor running add the butter to the dry ingredients until it is a coarse crumb texture.

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Add the pumpkin puree to the dry ingredients and the butter and pulse until just combined.

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Turn the dough out onto a lightly floured surface and pat into a disk shape.

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Using a shape knife, cut into eight wedges.

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Brush the top of each scone with the egg wash.

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Bake at 4000 degrees for 10-12 minutes.
Remove from oven and let cool on the sheet pan.

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Meanwhile, make a glaze in a small bowl combining the powdered sugar, milk, and ginger, whisk until smooth.

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When the scones are completely cool, use a fork or small whisk to drizzle the glaze over the top of the scones.

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Serve and enjoy!

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View of light when finished baking:

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3 Comments

  1. En-May says:

    Divine! Easy and delish! Heather, how can I use and prepare fresh pumpkin? Seems when I substitute fresh for canned, my results are runny, wet, mushy…well, you get the picture.

  2. Vicki in GA says:

    En-May, I use fresh pumpkin, too. When I bake with fresh pumpkin, I drain it. Place a couple layers of cheese cloth in a large strainer and dump in pumpkin. Let drain for a bit.

    Did you know that canned pumpkin isn’t made from jack-o’-lantern type pumpkin? It is made from a variety of squashes that aren’t stringy like
    orange halloween pumpkin.
    The pumpkins used for baking don’t resemble a pumpkin at all. I recently learned this when I moved to Georgia.
    Many of the women in the area cook everything from scratch and taught me about ‘pumpkin.’ BTW, the pumpkin/squash grow in abundance in the south’s red clay soil.

    Heather, the photos remind me of ‘home’ on the West Coast. I could smell the air looking at the photos.