Scones. I’m on the record for saying I love them. Since it’s the fall, I thought I’d create a recipe for easy pumpkin scones.
- 2 cups of flour
- 1/3 cup of sugar
- 1/2 tsp of ground ginger
- 1/2 tsp of ground cinnamon
- 1 tsp of baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup of unsalted butter, cold
- 1/3 cup of milk
- 1/2 cup of pureed pumpkin (unseasoned)
- 1 tsp vanilla
Coarsely mix all the dry ingredients (flour, sugar, ginger, cinnamon, baking powder, baking soda, salt, and butter) until it’s crumbly. Now add the milk, pumpkin, and vanilla.
Don’t overmix! Instead, mix until just combined.
Then knead a few times adding more flour so you can put the dough into a 2-3 inch thick circle. Divide the dough into 6 pieces.
Place the 6 pieces on a baking sheet. Bake at 400 for 20-30 minutes until brown.
They’re very moist, pumpkin-y, and delicious. Not overly sweet either, but if you want to add a little crunch, add some sugar to the top before you bake them. Good stuff.