Pumpkin Scones

by Michele Pesula Kuegler | October 15th, 2019 | Breads, Breakfast Dishes, Recipes
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Pumpkin Scones

The taste of October in a baked good
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Keyword: pumpkin, scones
Servings: 8
Author: Michele Pesula Kuegler

Ingredients

  • 2 cups flour
  • 1/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 5 tablespoons butter chilled
  • 3/4 cup buttermilk
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1/2 cup pumpkin purée
  • 1/3 cup chopped pecans

Instructions

  • Preheat oven to 400.
  • Combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl.
  • Cut butter into small pieces, and add to flour mixture.
  • Using a pastry blender or two forks, mix until butter is the size of small peas.
  • In a large mixing cup combine buttermilk, egg, and vanilla.
  • Slowly add half of the liquids; add all of the pumpkin purée and pecans.
  • Stir to combine.
  • If mixture is too dry, add more of the liquids. (The dough should form a ball.)
  • Place dough on a lightly floured surface and press into an 8-inch round.
  • Cut into 8 wedges. Transfer wedges to rimmed cookie sheet.
  • Bake for 15-20 minutes, or until bottoms are golden brown.
  • Transfer to cooling rack. Top with vanilla glaze, if desired.

Notes

Vanilla Glaze
1 cup powdered sugar
1/2 teaspoon vanilla
1-2 tablespoons milk

Combine sugar and vanilla. Stir in milk 1/2 tablespoon at a time until it reaches desired consistency. Drizzle on cooled scones.

We’re at the mid-point of October, which means we’re deep into the season of pumpkins. Whether it’s pumpkins for carving, pumpkin baked goods, or just a plain old pumpkin on your mantle, they seem to be everywhere. Don’t settle for a pumpkin spice latté to meet your quota for all things pumpkin. Nope! Make a batch of these scones and become a hero among friends and family.

To learn more about this recipe, originally published in November 2013, keep reading.

I’ve been baking scones for at least a decade.  Over this time I have experimented with different ingredients.  I’ve made chocolate chip, cinnamon chip, blueberry white chocolate, maple oatmeal, even savory ham and cheese scones.  However, I never have thought to incorporate one of my favorite ingredients, pumpkin.  I don’t know why this is, seeing that once summer ends we are inundated with ads for pumpkin everything.

Whatever the reason, last Sunday I finally made the decision to combine my favorite breakfast treat with one of my favorite ingredients.  I do like texture in my scones, so I knew that just adding cooked pumpkin wouldn’t be enough.  Pecans seemed like the perfect add-in to give the scones a bit of crunch.  For those who like a sweeter filling, white chocolate chips could be a good ingredient.

Another way to add some sweetness to this scone is a simple vanilla glaze.  It can be added at serving time, so your fellow scone eaters can choose whether or not to top their breakfast treat.

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