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

5 comments:

  1. Kitchen Queen11/03/2012

    yummy scones.
    http://realhomecookedfood.blogpsot.com

    ReplyDelete
  2. From Yeast to Zest11/03/2012

    I always love your recipes that call for cutting butter into flour, you must be from the South to get that so perfect. :)

    ReplyDelete
  3. Are Southerners the only ones that say that lol. Thanks ladies for the sweet comments.

    ReplyDelete
  4. Kate Wyver11/04/2012

    Wow that looks amazing!

    ReplyDelete
  5. From Yeast to Zest11/04/2012

    No, I mean cutting butter into flour is not easy....

    ReplyDelete

Foodie Love

  • Taste of Beirut
    Popcorn balls in chocolate-caramel
  • Wandering Spice
    Spring on the Farm
  • Muminahs Kitchen مطبخ مؤمنة
    Mushroom & Artichoke Soup
  • Xawaash.com
    Vegetable Stew (Maraq Qudaar) مرق الخضار
  • My Persian Kitchen
    Eggplant With Pomegranate & Mint Dressing
  • Mimi Cooks
    Shish Tawook, Chicken Kabob - دجاج مشوي، شيش طاووق
  • My Turkish Kitchen
    PIRASALI KOLAY SU BÖREĞİ
  • Dirty Kitchen Secrets
    Chicken, Butternut Squash & Freekeh Stew
  • DIMA SHARIF
    Perfecting The Cheeseboard
  • Culinary Couture
    Chewy M&M Cookies
  • libyan food
    Eid al Adha
  • Travels Through My Kitchen
    Eid Mubarak!
  • Almost Turkish Recipes
    Pickled Beets (Pancar Turşusu)
  • Arabic Zeal
    Mujaddara ~ Palestinian Lentils & Rice
  • Ribbon And Circus
    My first Rainbow Cake and etc.
  • Emiratican Kitchen
    Chocolate Chip Pancakes Made With Fresh Laban
  • At Home With Asmaa
    Quran: Sura 6, Ayat no. 151
  • "What you give away you keep."
    Colourful Cauliflower
  • Mama's Lebanese Kitchen
    Paul test
  • Turkish Cuisine
    Kars’ta Rus mimarisi / Russian Architecture in Kars
  • Ottoman Cuisine
    Guvecte Sucuklu Kuru Fasulye – Navy Bean Casserole With Sujuk
  • From Yeast to Zest
    Milk does a body good...
  • mysomalifood
    Baked Sambusas with Chicken
  • Couscous and pudding
    Furniture Village Summer Sale
  • Syrian Foodie in London
    One Humndred and One Mezze: 30. Batersh
  • Love and Sugar
    Make your own chocolate balls.
  • A Yemeniyah's Recipes
    Stuffed Green Peppers and Chicken