Ok so these Pumpkin Scones are freakin’ crazily awesome. The pumpkin puree makes them really tender, and they almost melt in your mouth. I know there are a lot of Pumpkin Scone recipes out there, but what I like about these is that they aren’t overly sweet. A lot of pumpkin scones I see have frosting on top… and they’re electric orange… But these have everything you love about pumpkin and scones and fall spices… and none of the over the top sugary trickery.
They’re just simply wonderful.
PUMPKIN SCONES
makes 8 large scones
-In the bowl of your food processor, add the following…
- 3 cups of all purpose flour (I often use whole wheat Pastry Flour)
- 1 scant cup white sugar
- 1 TB baking powder
- 1/2 tsp kosher salt, rounded
- 2 tsp pumpkin pie spice
Pulse this until combined.
-Add in…
- 1 1/2 sticks (12 TB) unsalted butter, very cold and cut into cubes
Mix this until you get the consistency of grated parmesan cheese.
-Add in…
- 1/2 can of pumpkin puree- roughly 1 cup (not pumpkin pie filling!)
And mix again until the pumpkin is well distributed.
-With the mixer on, slowly drizzle in…
- 1/4-1/3 cup cold whole milk / half&half / cream
Add this slowly until the dough just starts to come together and is moistened, but isn’t a dough ball yet.
Turn dough onto a floured surface.
Form into a thick disk and slice like you would a pie into 8 triangles.
Place on an ungreased cookie sheet.
Bake in a preheated 375 degree oven on the top rack for 20 minutes, ON THE TOP RACK, until the tops and edges are golden brown.
Eat warm or room temperature.
Naked or with anything your little heart desires.
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