Pumpkin Scones

Hello friends, I hope you all got out to enjoy the nice fall weather this weekend. My sister sent me a recipe in keeping with my fall theme that I had to try out now that the weather is perfect for heating up the oven. Although these pumpkin scones didn't turn out as pumpkiny as I expected, they were super moist and made the house smell wonderful! I was feeling particularly domestic so I used a pie pumpkin for this recipe, but you could substitute if for canned if you like. So pour yourself a hot glass of apple cider and enjoy this fall treat!

Pumpkin Scones

(originally recipe from Sunset)

Ingredients:

About 2 1/2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 tablespoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
About 1/2 cup (1/4 lb.) butter cut into chunks

3/4 cup pumpkin
1/2 cup plus 1 tablespoon milk

1 large egg yolk
1 tablespoon granulated sugar

Preparation:

1. Cut pumpkin in half, remove seeds and place cut side down on a cookie sheet with a thin layer of water in it. Bake at 350 degrees until a fork inserted through the skin slides through the pumpkin (about 1 hour).

2. In a bowl, mix flour, brown sugar, baking powder, 1/2 teaspoon cinnamon, and salt. Add 1/2 cup butter and, with a pastry blender or your fingers, cut or rub in until pea-size crumbs form.

3. In a small bowl, whisk pumpkin and 1/2 cup milk until well blended. Add to flour mixture and stir just until dough is evenly moistened.

4. Scrape onto a lightly floured board, turn over to coat, and gently knead just until dough comes together, 5 or 6 turns. Pat dough into a 6-inch round 1 1/2 inches thick; cut into 6 equal wedges.

5. Separate wedges and place on a lightly buttered 12- by 15-inch baking sheet. In a small bowl, beat egg yolk and 1 tablespoon milk to blend; brush lightly over tops of scones (discard any remaining egg wash). In another small bowl, mix granulated sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over scones.

6. Bake in a 375° regular or convection oven until scones are golden brown, 30-35 minutes. Transfer to a rack; serve warm or cool.