Pumpkin Scones
Recipe type: Dessert, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ cup pure pumpkin puree (if starting from real pumpkin, see instructions, otherwise canned is fine)
  • ¼ cup brown sugar, + 2 tablespoons for topping
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon baking soda
  • 2 cups all purpose flour
  • ¾ cup unsalted butter, cold, cut into cubes
  • 1 large egg
  • ¼ cup buttermilk, plus more for brushing
Instructions
If starting from real pumpkin:
  1. Preheat oven to 400F.
  2. Cut pumpkin in half and scoop out the seeds. Place pumpkin, cut sides down, on a lightly oiled baking sheet. Bake for 45-60 minutes until tender.
  3. Let cool slightly, then scrape out flesh. Puree in a food processor until smooth, adding a splash of water if needed.
  4. Measure out ½ cup, reserve the rest for another use.
To make the scones:
  1. In a large bowl, whisk together ¼ cup brown sugar, granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and flour. Using your fingers or a pastry cutter, cut in the butter until it forms small pea-sized lumps.
  2. In a medium bowl, mix together egg, pumpkin, and buttermilk. Pour into bowl with flour and stir until dough starts to form. Add a bit more flour if dough is too wet.
  3. Transfer dough to a lightly floured surface and shape into a 1½ inch thick disk. Cut into 8 wedges or shape into 8 circles. Transfer scones to a parchment lined baking sheet and freeze for 25-30 minutes, or overnight.
  4. Preheat oven to 400. Brush scones with additional buttermilk and sprinkle with 2 tablespoons brown sugar. If scones were in the freezer for 30 minutes, bake for 25-30 minutes until golden grown. If frozen overnight, bake for 30-35 minutes.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2016/11/09/pumpkin-scones/