Enjoy some delicious pumpkin scones like I did, with a great recipe from Pinch My Salt. These really embrace fall flavours and make a great treat on the weekend or for a special pick-me-up in the afternoon. I made some changes in the recipe, as I don’t usually eat cream or milk and I thought that dried cranberries would add more to the recipe than raisins. Enjoy!
P.S. Sorry for the short post but I’m working at way at getting my ‘Culinary’ section up and running, along with a pile of homework!!
Pumpkin Spice Scones
- 1 cup whole wheat pastry flour (or all purpose white flour)
- 1 cup cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ginger
- 6 Tbsp unsalted butter
- 1/2 cup unsweetened dried cranberries
- 1/3 cup pumpkin puree
- 1/3 cup plain soy milk
- 6 tbsp brown sugar
- 1 tsp vanilla
Preheat oven to 425 degrees.
In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well.
In a separate bowl, combine pumpkin, soy milk, brown sugar, and vanilla. Whisk together well. Cut butter into pieces and put in bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the dried cranberries if you are using them.
Pour liquid mixture into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don’t knead it too much or the dough will get too sticky.
4. Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.
Mix together 1 cup powdered sugar, 2 Tbsp soy milk, 1/4 – 1/2 t. cinnamon (to taste). Again, adjust amounts to change consistency. Icing can be brushed on or drizzled.