You can make these scones all year long by freezing pumpkin purée in measured portions. We tried this scone recipe with canned pumpkin, which makes a good substitute.
About 2 1/2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 tablespoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
About 1/2 cup (1/4 lb.) butter or margarine, cut into chunks
3/4 cup canned pumpkin
1/2 cup plus 1 tablespoon milk
1 large egg yolk
1 tablespoon granulated sugar
How to Make It
In a bowl, mix flour, brown sugar, baking powder, 1/2 teaspoon cinnamon, and salt. Add 1/2 cup butter and, with a pastry blender or your fingers, cut or rub in until pea-size crumbs form.
In a small bowl, whisk pumpkin and 1/2 cup milk until well blended. Add to flour mixture and stir just until dough is evenly moistened.
Scrape onto a lightly floured board, turn over to coat, and gently knead just until dough comes together, 5 or 6 turns. Pat dough into a 6-inch round 1 1/2 inches thick; cut into 6 equal wedges.
Separate wedges and place on a lightly buttered 12- by 15-inch baking sheet. In a small bowl, beat egg yolk and 1 tablespoon milk to blend; brush lightly over tops of scones (discard any remaining egg wash). In another small bowl, mix granulated sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over scones.
Bake in a 375° regular or convection oven until scones are golden brown, 25 to 30 minutes. Transfer to a rack; serve warm or cool.
This recipe yielded edible, though not delicious, scones. The tops were crispy, the insides a little chewy. There definitely wasn't much flavor, even though I added additional pumpkin pie spices and fresh grated ginger. I think next time I would include chunks of apple or cranberry to give them some zip.
ErnieB, I am glad for your positive outlook,but do you think you might TASTE the recipe before you rate and review it???? I gave a 1 star only because I was required to rate it in order to post a comment. Have not made to the recipe - looking for reviewers who have.
Good basic scone recipe. The pumpkin flavor is great for fall. I would have given it 5 stars but I had to make a few changes to get it right. First, it's not very sweet at all. I added 1/4 more sugar, and also drizzled a basic powdered sugar glaze over the cinnamon sugar topping once cooled. Also, the portion sizes were HUGE. Next time I'll probably cut into 8 or even 10 portions. Finally, a full stick of butter for 6 portions is way too much fat and calories, so I cut it to 3/4 stick with no trouble or affect on consistency. Next time I'll try half butter and half greek yogurt.
I don't fancy myself much of a baker, but we're going to our friends' home for the weekend and I wanted to bring something that said, "autumn." I approached the recipe cautiously, and followed the steps to the letter - and WOW was I thrilled with the results! They look like they could have been purchased from a bakery! They smell heavenly, and I'm pretty certain they're going to taste just as good. I used brown sugar and cinnamon for the topping and cut the dough into 8 vs. 6. Next time (yes, there will be a next time) I'll likely make a dozen since even 8 makes a big scone.
Excellent! Crisp on the outside and flaky inside. I'll serve them to my movie watching group when we view A Christmas Carol tomorrow and at my Christmas Day tea party. The only change I made was to cut the dough into 12 pieces rather than 6 -- 400 calories is a ridiculous serving size. Lots of fat -- definitely for special occasions rather than everyday fare.
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