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Pumpkin Scones (Original Recipe)

Yields8 Servings

Ingredients:
 2 cups all-purpose flour
 1 tbsp baking powder
 ½ tsp salt
 2 tbsp white sugar
 5 tbsp unsalted butter
 ¼ cup heavy cream
 ¾ cup pumpkin puree
 ½ tsp vanilla
 ½ tsp cinnamon
 ¼ tsp ginger
  tsp nutmeg
  tsp ground cloves
Directions:
1

Preheat oven to 400 degrees F.

2

Sift together dry ingredients; flour, baking powder, salt, sugar, all spices. Using a pastry blender, cut in the butter to coat pieces with flour. The mixture should look like coarse crumbs.

3

Mix together the heavy cream, vanilla, and the pumpkin puree in a bowl. Make a well in the center of the flour mixture and pour in the heavy cream and pumpkin puree mixture. Fold everything together just to incorporate.

4

On a lightly floured surface, press dough out into a large circle. Cut the circle into 8 to 12 wedges and place each wedge on an ungreased baking sheet. Brush each wedge with heavy cream and sprinkle some coarse sugar on each wedge if desired.

5

Bake 15-20 minutes until brown.

Nutrition Facts

Serving Size 1

Servings 8