This summer the girls and I baked (and ate) many, many batches of Blueberry Scones. There's just something about a "scone" that I enjoy more than a muffin or sweet bread. Not too sweet, not too cake-like, just mid-morning treat perfection.
Now that it's no longer fresh blueberry season, we had to move on to something else. Nothing sounded more fall-like than "pumpkin" scones. After four batches (or more) we've finally perfected the recipe. Enjoy!
Pumpkin Scones
Ingredients
1 cup unbleached white flour
1 cup whole wheat flour
1/3 cup brown sugar
3 teaspoons of pumpkin pie spice ***
2-1/4 teaspoons of baking powder
3 Tablespoons of cold butter
1 egg
1/2 cup of buttermilk
1/2 of a 15 oz. can of pure pumpkin
1/2 cup dried cranberries
1/3 cup chopped pecans
1 Tablespoon of raw sugar
Directions
Preheat the oven to 375˚. In a large bowl, mix together the flour, sugar, spices and baking powder. Using a pastry blender, cut in the cold butter. In a small bowl, whisk together the milk and egg. Fold in the pumpkin, then add the entire mixture to the flour/spices/butter mixture. Stir until well combined. Fold in the cranberries and pecans.
Dump the entire gloppy mess on to the middle of a baking sheet that has either been covered with parchment, well greased, or lined with a baking mat. Pat the glop into a large circle, then score four times (making 8 wedges). See photo.
Sprinkle with the raw sugar. Bake for 30-35 minutes, or until the tops are golden brown. Allow them to cool for a few minutes. They should easily tear into the 8 wedges. Try not to eat all 8 wedges at once.
***BONUS RECIPE***
Pumpkin Pie Spice
Mix together: 1 Tablespoon of Cinnamon, 1 Tablespoon of Ginger, 1/2 Tablespoon of Allspice, 1 teaspoon of Nutmeg, 1/4 teaspoon of Cloves, 1/4 teaspoon of Cardamom
These are yummy. Glad we were there for the final crack at the recipe testing. Yum, yum, yum!
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