At the end of August, I decided to bake pumpkin scones. Now, that probably isn’t the most appropriate time to do a fall bake, but we have a bunch of pumpkin puree in the freezer, and I wanted to start using some of it. Yes, we still have pumpkin puree in the freezer.
If you can make your own pumpkin puree, I’d highly recommend it. Yes, it makes a huge mess and takes all day (see the linked post: Pumpkins in July!), but canned pumpkin doesn’t quite match the color and taste of the homemade kind.
Once again, I fell back to my favorite scone recipe that uses heavy whipping cream as the liquid and just adjusted as needed for the flavor.
Pumpkin Scones (Original Recipe)
Preheat oven to 400 degrees F.
Sift together dry ingredients; flour, baking powder, salt, sugar, all spices. Using a pastry blender, cut in the butter to coat pieces with flour. The mixture should look like coarse crumbs.
Mix together the heavy cream, vanilla, and the pumpkin puree in a bowl. Make a well in the center of the flour mixture and pour in the heavy cream and pumpkin puree mixture. Fold everything together just to incorporate.
On a lightly floured surface, press dough out into a large circle. Cut the circle into 8 to 12 wedges and place each wedge on an ungreased baking sheet. Brush each wedge with heavy cream and sprinkle some coarse sugar on each wedge if desired.
Bake 15-20 minutes until brown.
Ingredients
Directions
Preheat oven to 400 degrees F.
Sift together dry ingredients; flour, baking powder, salt, sugar, all spices. Using a pastry blender, cut in the butter to coat pieces with flour. The mixture should look like coarse crumbs.
Mix together the heavy cream, vanilla, and the pumpkin puree in a bowl. Make a well in the center of the flour mixture and pour in the heavy cream and pumpkin puree mixture. Fold everything together just to incorporate.
On a lightly floured surface, press dough out into a large circle. Cut the circle into 8 to 12 wedges and place each wedge on an ungreased baking sheet. Brush each wedge with heavy cream and sprinkle some coarse sugar on each wedge if desired.
Bake 15-20 minutes until brown.
These scones could have used some glaze, since scones always look prettier with glaze! But I think I had made a maple butter to go with these, so I didn’t make the glaze to go with them.
Since this bake was a while ago, I don’t quite remember if I was completely satisfied with how these turned out. I do know that whenever I make scones, whether or not I consider them a fail, they always disappear quickly. And these did.
I apologize in advance if you make these and they don’t turn out quite right. One thing that may not be correctly proportioned is the pumpkin puree and heavy cream. It seems like that should be 1/2 cup pumpkin and 1/2 cup cream, not 1/4 cup cream and 3/4 cup pumpkin. Since it is fall now, I will probably make these again very soon and change those proportions!
-Lynn
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