Here's a wonderful recipe for the pumpkin season! I found it at Sweet Pea's Kitchen, a fabulous blog that I frequent often. I decided to go ahead and write up my own version of the recipe because I use a different method of baking scones than she does. I pretty much bake all my scones the same way, no matter what the recipe. I whisk the dry ingredients together, grate in the butter, then add the liquid. I pat the dough in an 8-inch circle on a cookie sheet, cut into 8 wedges, and bake. This way you don't have to roll out the dough. I'm a lazy baker and any short cuts I can take, I will :-)
I also like to use a plain glaze instead of the spiced one she uses. Just my own personal preference. If you don't like sweet scones, you can certainly leave off the glaze.
Pumpkin Scones
2 cups flour
1/3 cup sugar
1 TB baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
6 TB cold butter
1/2 cup pumpkin puree
3 TB half-and-half
1 large egg
Preheat oven to 450-F. Lightly butter an 8-inch circle in the middle of a large cookie sheet.
In a large bowl, whisk together the dry ingredients. Grate in the butter and mix until it resembles cornmeal. In a small bowl, mix together the pumpkin, egg and 1/2 and 1/2. Add to dry mixture and stir until dough is formed.
Put the dough onto the prepared cookie sheet and pat into an 8-inch circle. Using a knife or pizza roller, cut the dough into 8 wedges (but leave in the circle).
Bake for 18-20 minutes until golden brown. Remove from oven, recut the scones, then cool.
Glaze with a simple powdered sugar glaze (about 1 cup powdered. sugar and 1-2 TB milk).
Happy Baking!
