Pumpkin Scones


I haven't cooked or baked in a while, or at least that is what it seems like. This month, you, my only follower, have shunned me from the kitchen. Because of this, well-and a few other stresses, I just haven't felt like myself. So, since today was a crummy, rainy day, I had nothing better to do than to weasel my way into the kitchen and bake. I chose to bake these pumpkin scones from Brown Eyed Baker. I didn't put the glaze on them like Michelle did, though I think that sounded delicious too. But, even without the glaze, these scones were wonderful! I used a 3" round biscuit/cookie cutter and ended up making 16 scones. We couldn't resist and ate one right as it was coming out of the oven...and now I can't wait to have one with my coffee tomorrow morning! I have 3 more cups of pumpkin left from the can I used so I think I might be making these again pretty soon.


2 cups Flour
7 tablespoons Sugar
1 tablespoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Ginger
6 tablespoons Cold Butter
1/2 cup Canned Pumpkin
3 tablespoons Half & Half (I actually used skim milk)
1 Large Egg

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Use a fork to cut the butter into the dry ingredients until the mixture is crumbly and no chunks of butter are obvious. Set aside. In a separate bowl, whisk together pumpkin, half & half, and egg. Fold the wet ingredients into the dry ingredients and form the dough into a ball. Pat the dough out onto a lightly floured surface and form it into a rectangle. Use a biscuit cutter to cut circles, or a knife to cut triangles. Place onto a baking sheet sprayed with non-stick spray. Bake at 425 degrees for 14-16 minutes, or until light brown.