Pumpkin Scones

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 Print this recipe 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