Scones are always a morning or tea time favorite. Now that Fall is around us, making treats using pumpkin is a natural. You can serve these pumpkin scones warm and plain, or slather with butter, clotted cream, preserves or honey. The scones are especially good warm and spread with a mixture of sweet butter, honey and a dash of cinnamon. Just mix a 1/4 cup of soft butter with a tablespoon of honey and an 1/8 teaspoon of cinnamon, or nutmeg if you prefer. The scones will keep for several days. Store in a zip lock bag and reheat prior to eating. The raw scones may also be frozen for up to 3 months. When ready to serve, simply place on a baking sheet, allow to thaw, and then bake per the original instructions.
Preheat your oven to 375° for Convection and 400° for Standard.
Place all of the dry ingredients in the bowl of your food processor. Do a quick burst to combine.
Cut the cold butter into small pieces (approximately 1/2"cubes), and add to the flour mixture. Do a few quick bursts of the processor. The pieces should be the size of large peas.
Mix the cream with the pumpkin puree and pour into the flour/butter mix. Again, do a few quick bursts of the food processor. You don't want to over-mix as it will make the scones tough and dense.
Use a flexible spatula to scoop the dough out onto a floured work surface, and gently form it into a circle about 8" in diameter and 1/2" thick. Use a pastry brush to brush the top surface with a very thin coating of cream. This will add to color and shine in the baked product.
Cut the circle of dough into 6 or 8 triangles and place them on a parchment paper lined baking sheet. Space at least 2 inches apart to allow for spread and for the exposed edges to crisp and brown.
If you do not have a food processor, simply follow the sequence of mixing the dry ingredients, and use a pastry cutter or a fork to mix in the butter. Mix the butter just enough so you still have pieces about the size of large peas. Next pour in the cream and pumpkin and, using your hands or a spatula, fold to form into a smooth dough. Again, it is important not to over-mix.
Bake scones 15 to 20 minutes, or until they are nicely browned and the tops are firm to the touch.
Allow to cool a few minutes, then top with the cinnamon glaze if desired.
Combine the powdered sugar, cinnamon and cream in a small bowl and whisk until it is completely combined and there on no lumps of powdered sugar. This glaze can be made as much as 2 days in advance.
Ingredients
Directions
Preheat your oven to 375° for Convection and 400° for Standard.
Place all of the dry ingredients in the bowl of your food processor. Do a quick burst to combine.
Cut the cold butter into small pieces (approximately 1/2"cubes), and add to the flour mixture. Do a few quick bursts of the processor. The pieces should be the size of large peas.
Mix the cream with the pumpkin puree and pour into the flour/butter mix. Again, do a few quick bursts of the food processor. You don't want to over-mix as it will make the scones tough and dense.
Use a flexible spatula to scoop the dough out onto a floured work surface, and gently form it into a circle about 8" in diameter and 1/2" thick. Use a pastry brush to brush the top surface with a very thin coating of cream. This will add to color and shine in the baked product.
Cut the circle of dough into 6 or 8 triangles and place them on a parchment paper lined baking sheet. Space at least 2 inches apart to allow for spread and for the exposed edges to crisp and brown.
If you do not have a food processor, simply follow the sequence of mixing the dry ingredients, and use a pastry cutter or a fork to mix in the butter. Mix the butter just enough so you still have pieces about the size of large peas. Next pour in the cream and pumpkin and, using your hands or a spatula, fold to form into a smooth dough. Again, it is important not to over-mix.
Bake scones 15 to 20 minutes, or until they are nicely browned and the tops are firm to the touch.
Allow to cool a few minutes, then top with the cinnamon glaze if desired.
Combine the powdered sugar, cinnamon and cream in a small bowl and whisk until it is completely combined and there on no lumps of powdered sugar. This glaze can be made as much as 2 days in advance.