Pumpkin Spice Scones

 

Pumpkin Spice Scones

These spicy and moist scones are a delightful addition to a weekend breakfast or tea. To simplify your morning prep, they can be mixed the day before, then let the dough chill overnight in the refrigerator.

  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 tablespoons cold butter
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 tablespoons brown sugar
  • 1 egg
  • 2 tablespoons milk or cream
  • ½ cup pumpkin

In a medium bowl, mix together the flour, baking powder and salt.

Slice the butter and cut it into the flour mixture with a pastry blender; when you have cut in the butter, the butter pieces should be no bigger than peas.

Add the cinnamon, ginger, nutmeg, cloves, and brown sugar to the flour mixture and mix well.

In a small bowl, slightly beat the egg, and then mix in the milk and pumpkin.

Add the pumpkin mixture to the flour mixture and mix just until everything is incorporated together.

Form the dough into a disk about six inches wide. Wrap in wax paper or plastic wrap and chill for at least 30 minutes. If chilling overnight, be careful to wrap well to prevent it from drying out. (This can be frozen at this point. When ready to use, remove from the freezer and allow it to thaw before baking)

Preheat the oven to 400oF.

Place the scone disk on a baking sheet, and cut into eight pieces, pie style.

Bake for 20 to 25 minutes, or until cooked through and slightly browned.

Break the scones apart on the cut lines and serve warm. They are especially delicious with ginger butter (Soften some butter and mix in finely chopped candied ginger).

Yield: 8 scones

Prep time: 75 minutes, including chilling and baking time.

Original recipe by Jane Blaisdell, 2017.

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Author: madesimplybyjane

I have had a passion for cooking and eating healthy food for most of my life. My professional training includes a Bachelor of Science in Nutrition and Culinary Arts from Bastyr University, and a Bachelor of Arts in Home Economics and Secondary Education from Western Washington University. As a lifelong teacher of all ages, my focus is teaching people how to cook simple meals for their families. My belief is anyone, even children, can learn to prepare healthy, inexpensive, delicious meals for themselves and those they care for. I absolutely love to help unravel the mystery of bread making, combine whatever produce is on hand to prepare a delicious soup or stew, or create something new with whomever is interested in participating. As a former preschool teacher, I still enjoy playing in the kitchen with children. I am also an ovarian cancer survivor, and a team leader and fund raiser for a local organization funding ovarian cancer research. My home is in Lake Forest Park, Wa. where I live with my husband, Mark, and our cat, Gilbert. When not teaching, I like to garden, hike, kayak, and cook for friends and family.

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