1/2 cup unsalted butter, cold and diced into 1/2-inch pieces
1/2 cup - 1 Tbsp canned pumpkin puree, chilled (don't chill in can)
WET INGREDIENTS
3 1/2 Tbsp buttermilk
1 large egg
1 tsp vanilla extract
1 Tbsp honey
1 Tbsp half and half
Instructions
Preheat oven to 425 degrees.
In a food processor pulse together flour, baking powder, baking
soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and
granulated sugar until well blended (if you don't have a food
processor you can whisk by hand in a large mixing bowl, then
cut in butter with a pastry cutter).
Add butter and pulse mixture several times to cut butter into
mixture (large pieces of butter should no longer be visible). Pour
mixture into a large mixing bowl and create a well in center.
In a bowl whisk together chilled pumpkin puree, buttermilk, egg,
vanilla extract and honey.
Pour mixture into well in flour/butter mixture. Stir mixture with a
wooden spoon to incorporate, then knead in bowl (or on work
surface) by hand several times to bring mixture together.
Dust a work surface with flour then invert dough onto surface.
Pat and shape dough into an even 8-inch round. Using a large
knife, slice into 8 equal wedges (dust knife with flour as needed
while cutting, it will be fairly sticky).
Transfer scones to a Silpat or parchment paper lined baking
sheet. Brush tops with 1 Tbsp half and half then bake in
preheated oven 13 - 15 minutes until tops are golden brown and
toothpick inserted into center comes out clean. Transfer to a
wire rack and cool 10 minutes (no longer) before spreading with
glaze.
Originally Submitted
10/25/2014
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