#pumpkinscones

With their warm spices and soft, flaky texture, these pumpkin scones are a great fall treat. Have them with tea or coffee.

Ingredients: 2 cups all-purpose flour. 1/3 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup unsalted butter cold, cut into small pieces. 1/2 cup canned pumpkin puree. 1/4 cup milk. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 425F 220C. In a large bowl, whisk together flour, sugar, baking powder, salt, and spices. Add cold butter pieces to the dry ingredients and use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs. In a separate bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Turn the dough out onto a lightly floured surface and knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick and cut it into 8 wedges. Place the scones on a baking sheet lined with parchment paper and bake for 12-15 minutes or until they are golden brown and cooked through. Remove from the oven and let them cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

With their warm spices and soft, flaky texture, these pumpkin scones are a great fall treat. Have them with tea or coffee.

Ingredients: 2 cups all-purpose flour. 1/3 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup unsalted butter cold, cut into small pieces. 1/2 cup canned pumpkin puree. 1/4 cup milk. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 425F 220C. In a large bowl, whisk together flour, sugar, baking powder, salt, and spices. Add cold butter pieces to the dry ingredients and use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs. In a separate bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Turn the dough out onto a lightly floured surface and knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick and cut it into 8 wedges. Place the scones on a baking sheet lined with parchment paper and bake for 12-15 minutes or until they are golden brown and cooked through. Remove from the oven and let them cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes