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Pumpkin-Scones
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Pumpkin Scones – with fresh pumpkin

Course: Dessert

Ingredients

  • 1 ¾ cups cake and pastry flour
  • 3 tablespoons sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup cold butter
  • 1 egg
  • ½ teaspoon vanilla
  • 4-6 tablespoons table cream
  • Pumpkin puree:
  • 1 cup plain pumpkin
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • Pinch nutmeg
  • Pinch cloves
  • Pinch cardamom
  • Icing:
  • 1 cup icing sugar
  • A few tablespoons cream until it is a creamy texture for drizzling
  • ½ teaspoon cinnamon if desired

Instructions

  • Mash the pumpkin flesh and spices with a fork and microwave for 2 minutes to incorporate the spices and pumpkin, mash with fork again. Set aside.
  • (If the plain pumpkin is out of a can, no need to microwave)
  • Sift together flour, sugar, baking powder and salt. Cut butter into small chunks with knife, then use pastry blender to mix into dry ingredients until butter is small oatmeal like pieces.
  • Mix together the pumpkin puree, egg, vanilla and 4 tablespoons of the cream. Pour into dry ingredients, mix until blended.
  • If mixture is too dry add a little more cream.
  • Scoop a heaping tablespoon full onto a parchment lined baking sheet. Flatten slightly with back of spoon.
  • Bake at 380°F for 15-20 minutes, until browned slightly.
  • Let cool and drizzle with icing sugar.