I enjoyed these biscuits flavored with pumpkin pie spices before a dinner as well as for a dinner accompanied by
hearty Italian bean and pasta soup, and again and for dessert together with
roasted pumpkin seeds. Dense, but flaky and moist, these are quite possibly the most satisfactory baked breaded delights I have produced to date.
 Pumpkin Scones |
Recipe by Lisa Turner
Published on November 23, 2008
Simple, moist snack or dinner scones with tantalizing pumpkin pie spice flavor and aroma
Preparation: 15 minutes
Cooking time: 20 to 25 minutes
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Ingredients:
- 2 cups unbleached white flour
- 1/3 cup brown sugar
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup cold unsalted butter, chopped
- 1/2 of buttermilk or plain yogurt
- 1/2 cup cooked pumpkin purée
- 1 teaspoon vanilla
Instructions:
Preheat an oven to 375°F and line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, spices, baking powder, baking soda and salt. Cut in the butter with a pastry cutter or two knives until the butter is reduced to small crumbs. In a small bowl, combine the pumpkin, buttermilk and vanilla. Add this to the flour mixture and stir until a dough forms. Turn the dough out onto a lightly floured board and knead a few times. Shape the dough into little rounds about 1-inch thick and 2 inches in diameter. Place on the baking sheet and bake for 20 to 25 minutes or until golden brown.
Makes 6 to 8 scones |
13 comments:
Very nice recipe Lisa. I hvae never tried baking scones before. I see that it has a dash of all beautiful spices, it is eggless and easy to make. Need to try this.
Scones looks fabulous Lisa, with all those spices, can guess the smell while baking..
I like pumpkin scones a little plainer but I agree with you that they are some of the best baked goods you can make - it is one of my regular comfort recipes - and everyone else always love them too - hope this becomes one of your regulars!
Pumpkin scones are one of my favorite baked goods ever--I could eat the whole batch myself! These sound like a great version, too.
I have lots of pumpkin puree in the deep freezer an must start using it. I have bookmarked your recipe.
Lisa, there's an Award for you on my blog.
Lisa this is so nice...yummmy
These muffins look well worth the wait between bookmarking and making!
Thanks for sending them to bookmarked recipes
I bet these are great for the morning time...or snack time - heck, these are probably good any time!
-DTW
www.everydaycookin.blogspot.com
Any time of the day or night I will be there for these perfectly flaky scones!!!!
These were excellent, I will definitely be making them again. On day one they were moist and light and flavorful. After sitting overnight they got a little denser but were still delicious.
I made these tonight and they were perfect. Crispy on the outside and fluffy on the inside.
For those GF folks, I made these with oat flour today, instead of wheat flour. I also did not include any added sugar. They still turned out pretty amazing. The texture is a little oaty- surprise! but very good :) and still scone-ish!
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