Mom's Pumpkin Scones
Why I Love This Recipe
My mom made these scones as a versatile food that the kids loved. Although we usually drizzle them with honey, they have such a small amount of sugar that they are on the border of savoury/sweet. They are great for autumn and winter baking due to the ingredients, but are also a surprisingly fantastic food for camping trips. They hold their shape well during transport and can be sliced in half and filled with any sandwich ingredients.
I asked her for this recipe when I wanted to impress a new flame. He said he loved anything pumpkin and I knew this would do the trick. One year later, we just bought our first house together and I can't wait for winter weather to start again so I can fill the new house with baking smells!
My mom's note on this recipe:
"I usually use 1/2 of the butter and a bit extra pumpkin but the texture suffers for it. Get some honey to eat with them! Stay warm. Love Mom"
Ingredients You'll Need
2 and 1/4 c flour
1/4 c brown sugar
2 t baking powder
1 t cinnamon
1/4 t cloves
1/2 t ginger
1/4 t soda
1/4 t salt
1/2 c butter or margarine (1 stick)
1 egg
1/2 c canned pumpkin
1/3 c milk
Directions
Preheat oven to 400 degrees.
Combine all dry ingredients (flour thru salt) together in a medium bowl.
Cut in the butter until it is homogenous and with no pieces larger than the size of a pea. You can use a pastry cutter for this, but I have done it with a fork before.
Combine all wet ingredients (egg, pumpkin, milk) in a separate bowl.
Add wet ingredients to the dry bowl, and stir just until moistened. Extra mixing makes tough scones!
Turn out onto a lightly floured counter and knead 10-12 strokes. This is always VERY sticky when I do it, and a quick fix is to keep a small pile of flour on the counter to rub on your hands between strokes.
Pat dough into an 8-inch circle & cut into 8 wedges.
Place on cookie sheet at least one inch apart.
Bake at 400 degrees for 12-15 minutes.
Protip: Since it's a waste to only use 1/2 cup of pumkin when it comes in 2-cup cans, you can easily double this recipe (who complains about extra scones?) and freeze the other cup of pumpkin for later use.
