Pumpkin Scones

October 04, 2013

Hello pumpkin season!  Pumpkin, pumpkin, everywhere.  Yep, I know..it's October and you are getting bombarded with pumpkin recipes from bloggers all over.   It's here too. I hope you don't mind.  Not too much.  Just a few little scones and maybe something else in the next few weeks..that's it.   Maybe. We'll see. Don't hold me to anything solid.

You see, I have a 6 year old  with a bit of a pumpkin obsession right now.  He wants pumpkin cookies, pumpkin pie, pumpkin pancakes.  It is definitely his season and he is a happy little man now.  Now, these scones did turn out to be a favorite of not only my 6 year old, but, the whole family.  They are light, fluffy, and have a nice pumpkin flavor without being too overly-pumpkin for anyone who is not a huge pumpkin lover (note: many kids in my family).

They are perfect for the fall season...

Pumpkin Scones

by Table for Seven
Prep Time: 00:15
Cook Time: 00:15
Ingredients (6 scones)
  • 2 cups flour
  • 2 TBSP sugar
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 6 TBSP butter, room temp
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup pureed pumpkin
  • 1 tsp ground cinnamon
  • cinnamon sugar, optional
Preheat oven to 425 degrees. Grease or spray a baking sheet.
In a mixing bowl, whisk together flour, sugar, baking powder, ground cinnamon and salt. With a pastry cutter, cut butter into flour mixture until pieces are about pea size.
Add in egg, milk and pumpkin. Mix until just incorporated. Don't over mix.
On a floured surface, shape into a circular shape. Cut dough into 6 wedges. If desired, sprinkle with cinnamon sugar.
Bake 12-15 minutes

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