These puppies are as delish as they are beauties. Something about anything pumpkin makes Fall so much more…Fall-ish. This is a different recipe than my normal scone recipe found HERE; the moisture of the pumpkin requires some different proportions, not to mention all the additional spices that go along with it.
- – 2 3/4 cup flour
– 1/2 cup sugar
– 1 tablespoon baking powder
– 3/4 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground allspice
– Dash of ground cloves
– 1/2 cup cold butter
– 1 cup to 2 cups minced crystallized ginger, cinnamon chips, or chocolate chips
– 2/3 cup canned pumpkin
– 2 large eggs
– Sugar, for topping
1) In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. Cut in the butter just until the mixture is unevenly crumbly. Stir in the ginger and/or chips.
2) In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
3) Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together (takes a bit of time; just keep mixing! Hands work great).
4) Scrape the dough onto a floured cutting board or your counter, and divide it in half. Round and press each half into a 5″ or 6″ circle. The circles should be about 3/4″ thick.
5) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
6) Slice each circle into 6 wedges and place on an ungreased baking sheet about 1/2 in apart.
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
7) Bake the scones for 20-23 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean.
8) Store in a ziplock bag or other airtight container. You can reheat them in the microwave later which is totally worth it.