Pumpkin Scones

By • November 10, 2016 0 Comments

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Author Notes: So good, they're like dessert for breakfast.Vicky | Things I Made Today

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Serves 8

  • 1/2 cup pure pumpkin puree
  • 1/4 cup brown sugar + 2 tablespoons for topping
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 2 cups all purpose flour
  • 3/4 cup unsalted butter, cold, cut into cubes
  • 1 large egg
  • 1/4 cup buttermilk, plus more for brushing
  1. In a large bowl, whisk together ¼ cup brown sugar, granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and flour. Using your fingers or a pastry cutter, cut in the butter until it forms small pea-sized lumps.
  2. In a medium bowl, mix together egg, pumpkin, and buttermilk. Pour into bowl with flour and stir until dough starts to form. Add a bit more flour if dough is too wet.
  3. Transfer dough to a lightly floured surface and shape into a 1½ inch thick disk. Cut into 8 wedges or shape into 8 circles. Transfer scones to a parchment lined baking sheet and freeze for 25-30 minutes, or overnight.
  4. Preheat oven to 400. Brush scones with additional buttermilk and sprinkle with 2 tablespoons brown sugar. If scones were in the freezer for 30 minutes, bake for 25-30 minutes until golden grown. If frozen overnight, bake for 30-35 minutes.

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