I’m mixing things up a little today! Since it’s less than a week away from Thanksgiving, I thought I’d share another pumpkin recipe instead of doing my usual Fabulous Friday post. These pumpkin scones would be perfect for breakfast on Thanksgiving day!
Harvest Pumpkin Scones
King Arthur Flour
2 3/4 cups all-purpose flour (you can substitute whole wheat flour if you wish)
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup cold butter
1 – 2 cups minced crystallized ginger, cinnamon chips, or chocolate chips (I used cinnamon)
2/3 cup pumpkin puree
2 large eggs
white sanding sugar, for topping
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and spices. Work in the butter just until the mixture is unevenly crumbly; it’s ok for some larger chunks to remain unincorporated. Stir in the ginger and/or chips, if you’re using them.
In a separate mixing bowl, whisk together the pumpkin and eggs until smooth. Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holds together.
Line a baking sheet with parchment paper. Sprinkle a bit of flour on top of the parchment paper. Scrape the dough onto the floured parchment paper and divide it in half. Round each half into a circle about 3/4” thick. Brush each circle with milk and sprinkle with sanding sugar, if desired. Using a knife that you’ve run under cold water, slice each circle into 6 wedges.
Carefully pull the wedges away from the center to separate them just a bit. For best texture and highest rise, plan the pan of scones in the freezer for 30 minutes, uncovered. Preheat the oven to 425.
Bake the scones for 22-25 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean, with no wet crumbs. Remove from the oven and serve warm. Yields 12 scones.
Stay tuned…on Monday I’ll be sharing Thanksgiving links and a new twist on pumpkin pie!
Until next time,