Here is the recipe I got from Coffee & Tea (it looks like the blog is no longer active but there are other yummy sounding recipes there as well!).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.
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.
3 comments:
I love pumpkin everything! What a delicious recipe.
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?
Awesome recipe. I found your recipe tonight and made it tonight. A big hit with my husband and with me! Thanks.
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