Pumpkin Scones

If you’ve never had the pleasure to try a pumpkin scone then you’re in for a treat. The pumpkin makes the recipe so moist and flavorful and well you also may know these little treasures from Starbucks. Although Scones are English the pumpkin is definitely an American thing. I was surprised that even my picky 5 year old was eating these as if were a piece of chocolate cake.

2 cups all-purpose flour
7 tablespoons sugar
1 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup pumpkin pie filling
3 tablespoons heavy cream
1 egg
6 tablespoons softened unsalted butter

Sugar Topping:
1/2 cup powdered sugar
3 tablespoons heavy cream

1. Pre-heat oven to 425F. In a large mixing bowl add flour, sugar, baking powder, salt, cinnamon and ginger, stir. Cut in butter until course. Add pumpkin pie filling, cream and egg, mix with a hand mixer until well combined.

2. On a lightly floured non-stick baking mat add mixture, knead for about 5 minutes adding a it of flour if needed. Shape into a large round about the size of a dinner plate. Cut into 8 wedges then carefully place each one apart on a non-stick baking mat on a baking sheet.

3. Bake for 15 minutes or until a toothpick comes out clean. Allow to cool. In a small bowl add powdered sugar and heavy cream, mix well. Add into a small plastic bag and cut a tiny hole in the corner then lightly drizzle on top.

Yields: 8

*In many parts of Scotland, Wales and much of Northern England, “tea” is
also a word for dinner. So scones are okay for dinner too.