Pumpkin Scones

I had some pumpkin left in the fridge and I was trying to figure out what to make with it.  I had made a ton of pumpkin muffins and we were quickly loosing interest.  I have a few options and I was having a hard time picking which one sounded the yummiest.  I decided on pumpkin scones after figuring out that it was a lot different then muffins.

I usually follow the recipe the first time that I do a recipe and then change it as I see fit the next time but this time I decided to make these scones the same way that I make all of my other scone recipes so I barely followed the recipe and even changed the recipe a little.  Check out the original here so that you can make her wonderful recipe which even includes a beautiful glaze (that I was too lazy to make).  I made them with egg wash and sugar topping which I use on almost all of my scones.  I was tempted to make the glaze but I thought that I would try it a little different.

I didn't have pumpkin pie spice so I made my own with the spices that I had on hand which included cinnamon, nutmeg, ginger and cloves.  Luckily, I had lots of great spices to make my own.  I should have added a little extra cinnamon so I added that to the recipe below so that I would make it a little spicier next time.

I mixed the dry ingredients including 2 cups of the flour (saving 1/4 cup for later), sugar, salt and baking powder.  Then, added my spices.

Then, I mixed in the butter with my favorite new kitchen tool- the pastry blender.

Then, I added the pumpkin, cream, and egg.

I saved some of the egg white in another bowl which I whisked to a foam.  I save that to do an egg wash on the top of the scones.

I stirred the wet and dry ingredients together and they came together quickly to a dough but it was really sticky.  The problem with scones is that in order to make the dough easier to handle you have to add more flour but adding too much flour leads to a tough and dry scone.

I added an additional 1/4 cup of flour to the dough to handle and move to the pan after kneading it and working it in a little bit.  It was still sticky and a little hard to handle so I put the egg wash on top because it make the dough not stick so that you can press it down flat.

After it was done, it was much prettier then when I started.  It was a nice even and shiny.

I sprinkled the sugar on top of the dough.  I was tempted to put cinnamon and sugar on top but I didn't know how that would cook and brown.  Then, I scored the dough so that it would be easier to cut after it was cooked.

I baked the scones and they puffed and browned quickly.

I took my first piece shortly after they came out of the oven.  It was pumpkin goodness and very tender.

My review is that I think that it needed a little more cinnamon which I added to the recipe below.  It might need a little more cloves too because I love them!!  It might also need a little more sugar to make up for not having the glaze on top.  It was tasty but there were a few changes that I would make next time to add to the extra tasty treat.  Of course, none of those things stopped us from eating all of the scones.

I hope that you try your hand at these great fall treats too!  Check out the original recipe here for the glaze if you want to add them to your scones for an even tastier treat.  Just sad that I don't have any more pumpkin to make another batch!!

Pumpkin Scones

INGREDIENTS:

2 1/4 c flour
1/3 c sugar (maybe a little more next time)
1 tbsp baking powder
½ tsp salt
2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/8 tsp cloves
6 tbsp cold butter

¾ c pumpkin puree
3 tbsp cream
1 egg

DIRECTIONS:
 
Preheat oven to 400 degrees.

In a bowl, stir together the flour, sugar, baking powder, salt, and spices. Mix in the butter with a pastry blender or two forks until they are fully incorporated and no longer stick to the pastry blender or forks.

Add the wet ingredients (pumpkin puree and cream) to the mixture.  When adding the egg, get some of the egg yolk in a separate bowl and dump the rest of the egg into the mixture. 

Fold the ingredients together using a rubber spatula.  Make sure all the dry ingredients are moistened. After it is fully mixed, add up to an addition 1/4 c flour and make sure the dough is together and not sticky.

Use whisk to fluff up the egg whites until they are foamy.

Put the dough on a cookie sheet and press down with your hand.  If the dough starts sticking to your hands, add the foamy egg whites to the top to help press and spread the dough evenly.  Top with sugar.

Score the dough where you want the scones to be cut after they are baked in about 8 triangles.

Bake for 15-20 until golden brown.  Remove to cool and serve.

Shared on Saturday  Night Fever at Yummy Healthy Easy and 

Church Supper at Everyday Mom's Meals