We love pumpkins! Pumpkins can add so much flavor and moisture to whatever you are baking. Did you know that you can substitute a can of pumpkin puree for the oil and eggs in a cake mix? The outcome is a rich and moist delicious cake! Did I mention that it also has less calories? Amazing.
I found this recipe the other day while looking for recipes for pumpkins. Scones. I've never made scones. However, I know I like to eat scones! Not being a fabulous baker, I didn't know if they were difficult to make. I tend to look for easy recipes when baking. So when I saw this recipe for Pumpkin Harvest Scones by King Arthur Flour I gave it a thumbs up and I put it on my list of things to try to bake.
I'll be bringing a big basket of these to our family gathering for Thanksgiving Dinner!
I adapted the recipe from the King Arthur Flour Harvest Pumpkin Scones recipe. For the original recipe please follow the link I have provided. I didn't have cinnamon chips, or crystalized ginger chips. On my next shopping trip I'll pick those up.
These were easy enough to make. We were eating them hot out of the oven. Delicious!
Pumpkin Scones
2 3/4 cups flour
1/3 cup sugar
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup cold butter cut into pats
2/3 cup canned pumpkin
2 large eggs
1 cup dried cranberries (choc. chips, cinnamon chips, raisins, etc)
Mix all of the dry ingredients together. Add the butter and work into dry ingredients. Your mixture will be uneven and crumbly. Do not over work. It's ok if you see pieces of butter that haven't been fully incorporated.
Add dried cranberries/raisins.
In another bowl whisk pumpkin with the 2 large eggs. Add the dry ingredients to the pumpkin mixture.
With a spoon mix in together. Do not over mix, or the scones will become tough. The dough will be lumpy, and sticky.
Line a baking sheet with parchment paper and flour the parchment paper.
Divide the dough in half and form 2 circles each about 5" - 6 " round and 3/4 inch thick.
Brush each circle with milk and sprinkle with granulated sugar and cinnamon.
Using a knife cut into 6 pieces/wedges and gently pull apart so that the pieces don't touch each other, about 1/2 inch apart. Freeze for 30 minutes uncovered.
While the scones are in the freezer preheat the oven to 425 degrees.
Bake scones 22 - 25 minutes or until golden brown and toothpick comes out of the center clean.
Enjoy!
If you have any questions, please email me. I'd love to hear from you!
Thefoodcrawl@gmail.com
Boun Appeitito!
xoxo
Lorraine
I found this recipe the other day while looking for recipes for pumpkins. Scones. I've never made scones. However, I know I like to eat scones! Not being a fabulous baker, I didn't know if they were difficult to make. I tend to look for easy recipes when baking. So when I saw this recipe for Pumpkin Harvest Scones by King Arthur Flour I gave it a thumbs up and I put it on my list of things to try to bake.
I'll be bringing a big basket of these to our family gathering for Thanksgiving Dinner!
I adapted the recipe from the King Arthur Flour Harvest Pumpkin Scones recipe. For the original recipe please follow the link I have provided. I didn't have cinnamon chips, or crystalized ginger chips. On my next shopping trip I'll pick those up.
These were easy enough to make. We were eating them hot out of the oven. Delicious!
Pumpkin Scones
2 3/4 cups flour
1/3 cup sugar
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup cold butter cut into pats
2/3 cup canned pumpkin
2 large eggs
1 cup dried cranberries (choc. chips, cinnamon chips, raisins, etc)
Mix all of the dry ingredients together. Add the butter and work into dry ingredients. Your mixture will be uneven and crumbly. Do not over work. It's ok if you see pieces of butter that haven't been fully incorporated.
Add dried cranberries/raisins.
In another bowl whisk pumpkin with the 2 large eggs. Add the dry ingredients to the pumpkin mixture.
With a spoon mix in together. Do not over mix, or the scones will become tough. The dough will be lumpy, and sticky.
Line a baking sheet with parchment paper and flour the parchment paper.
Divide the dough in half and form 2 circles each about 5" - 6 " round and 3/4 inch thick.
Brush each circle with milk and sprinkle with granulated sugar and cinnamon.
Using a knife cut into 6 pieces/wedges and gently pull apart so that the pieces don't touch each other, about 1/2 inch apart. Freeze for 30 minutes uncovered.
While the scones are in the freezer preheat the oven to 425 degrees.
Bake scones 22 - 25 minutes or until golden brown and toothpick comes out of the center clean.
Enjoy!
If you have any questions, please email me. I'd love to hear from you!
Thefoodcrawl@gmail.com
Boun Appeitito!
xoxo
Lorraine
 |
| Hot and out of the oven |
 |
| Circles brushed with milk |
 |
| cut into 6 wedges |
 |
| Sprinkled with sugar and cinnamon |
 |
| into freezer for 30 minutes |
 |
| Another batch of yumm! |
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