Saturday, October 13, 2007

Another Pumpkin Recipe...

Last week I attended this Mom's group at a local church. It was nice. I arrived a tad bit lat (shocker) and ended up sitting with a complete stranger. She could tell I was new and probably a little disheveled so she talked to me and told me "you should try the scones, they are wonderful". I thought...scones???? aren't scones those hard biscuit like things that I always see in display cases at coffee shops but never see anyone eating? But since I am the new girl, who am I to question. Mere moments later my friend, Kirsten comes over and offers her assistance in retrieving me a scone. I am thinking....what is the deal with the scones??? So I tried it. Oh MY. They are absolutely delicious. They are like a biscuit but heavier. Not at all hard. I swear that scone may have been baking perfection. As soon as I got home I started looking up scone recipes. By late afternoon I was searching for a tried and true Pumpkin Scone Recipe. Let me tell you...I found one. I whipped up a batch (literally - they are very simple!) this morning for breakfast. They were so good. Everyone gobbled them right up. I recommend that if you have a large family make a double batch!

Here is the recipe I got from Coffee & Tea (it looks like the blog is no longer active but there are other yummy sounding recipes there as well!). BTW...I did make the Pumpkin Spice Butter and it was amazing. That is all I can say - amazing. Before you run out and make these check out this Arizona real estate.

Pumpkin Scones
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don't overmix).

Transfer to a lightly floured surface and knead gently 3-4 times, and then shape/pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for @ 375° for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
Combine all and mix till creamy.


tegdirb92 said...

I love pumpkin everything! What a delicious recipe.

Daniel & Teresa said...

Do you have any suggestions for using fresh pumpkin? I live in the Dominican Republic, and we have a squash here that is very close to pumpkin, so we substitute it in pumpkin recipes. Should I boil it first to soften it?

Anonymous said...

Awesome recipe. I found your recipe tonight and made it tonight. A big hit with my husband and with me! Thanks.