Pumpkin Scones

Pumpkin Scones

Pumpkin Scone with Pumpkin Butter
4 c flour
1 cup brown sugar
½ tsp ground ginger
1 tsp nutmeg
½ tsp allspice
1 tsp ground cinnamon
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup cold unsalted butter
2/3 cup buttermilk
1 cup pumpkin puree (no spices or sugar added)
2 tsp vanilla extract
Mix together flour, sugar, spices baking powder, baking soda and salt in a large bowl.  Cut butter into small pieces and cut into flour.  Mixture should look like coarse crumbs.  In a separate bowl mix together the pumpkin, buttermilk and vanilla.  Add to flour mixture and mix until the dough comes together (don’t overmix)
Transfer to a lightly floured surface and knead gently 3-4 times, then pat/shape dough into a circle about 1 ½ inches thick.  Slice in half, then cut each half into 3 equal pie-shaped wedges.  Brush with egg glaze (1 egg beaten with 1 Tbsp milk) and sprinkle with Turbinado sugar (Sugar in the Raw)
Bake on a cookie sheet for 375° for 20 minutes, or until a toothpick comes out clean.  Makes 12 scones.
Optional: add white chocolate chips and/or chopped pecans.
Pumpkin Spice Butter
¼ cup (half stick) butter, softened
¼ cup pumpkin puree
1 Tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix until creamy.  (Food processor works best)


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