
Pumpkin Scones
I love to make muffins, but sometimes I just feel like making scones. A scone is a fancy word for a “rich, quick bread cut into a triangle shape” according to the Merriam Webster Dictionary. Pumpkin is very versatile, and I have been testing it in different baked goods lately. Scones are yummy any time of the day, not just for breakfast!
Ingredients
- 2 cups white flour
- 1⁄3 cup light brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 cup unsalted butter, softened
- 1⁄4 cup milk
- 3⁄4 cup packed pumpkin
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup old fashioned oats
- 1⁄4 teaspoon salt
Directions
Preheat oven to 350 degrees. Blend flour, brown sugar, cinnamon, baking powder, baking soda and salt together in a large bowl with a large spoon. Using two knives, “cut” the butter into the mixture until it resembles large crumbs. Add the remaining ingredients and mix well. On a floured surface (I used about 2 teaspoons flour) take the mixture and knead about 15-20 times. Put flour on the palms of your hands, if necessary – the mixture may be a little sticky! Press into a 9-inch circle to about 1/4 to 1/2 inch in thickness. Using a serrated knife, cut into eight equal sized triangles and place on to the cookie sheet lined with parchment paper. Bake for about 20 minutes or until a toothpick inserted into the middle of the scones comes out clean. Remove from oven and immediately transfer to a wire rack to cool. Store covered at room temperature.
*These scones are fabulous on their own, but I recommend making a really EASY chocolate glaze to compliment them! When the scones are completely cool, just melt one ounce of a “Baker’s Semi-Sweet Chocolate Premium Baking Bar” in a small bowl in the microwave and drizzle with a spoon!