My husband and I were at Starbucks the other day and he ordered a pumpkin scone.
He loved it so much, that I decided to try and duplicate it, besides it’s so much cheaper to make at home.
I try adding a little fiber to my baking by incorporating spelt flour instead of using all white flour. It makes me feel like I’m doing something good while eating something bad. It’s all a mind game that I play with myself.
Nevertheless, the spelt gave the scones a fabulous texture. I based the recipe on my tea biscuits, and substituted the liquid in the recipe with pumpkin pie filling and cream. The pumpkin pie filling already has all the wonderful spices incorporated, which makes it easier if you just don’t already have all the spices like cinnamon, nutmeg, ginger and cloves.
And so you may say why am I calling these ‘scones’ when I’m just substituting some ingredients from a biscuit recipe?!?
My guess would be the shape, scones are usually shaped like a pie slice and biscuits are typically cut into rounds and made with milk instead of cream, and sometimes without eggs.
If anyone has any information on the difference between biscuits and scones, I’d love to hear it. Just leave a message.
And by the way, they tasted fantastic no matter what they’re called!
- 2 cups all-purpose flour
- 1/3 cup sugar
- 4 teaspoons baking powder
- 1/2 cup cold butter
- 1/2 teaspoon salt
- 1/2 cup pumpkin pie filling
- 1/4 cup whole milk
- 1 cup icing sugar
- 2 tablespoons whole milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Mix dry ingredients together. Using a pastry blender, cut the butter into the dry ingredients until it looks like crumbly bits. Stir together the pie filling, egg and cream, add all at once to the dry ingedients. On a floured countertop, pat the mixture into a 1 inch thick circle.
Cut into 8 pie wedge shapes.
Arrange scones on a parchment lined cookie sheet about 2 inches apart. Bake at 400°F for 15 minutes, until lightly browned. Mix together, icing sugar, cream and spices. Drizzle over baked scones when cooled.