Harvest Pumpkin Scones

teaandscone

So we were having a tea at church and I needed a scone to go with our food. I had already decided on a savory (will be posting soon), but needed a sweet scone.

I started scouring the internet when I came upon this recipe on The King Arthur Flour website. Everything I have made from them has been fantastic so I thought I would give it a try.

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Ingredients:

  • 2-3/4 Cups of King Arthur Unbleached Flour or Regular Flour
  • 1/3 Cup of Sugar
  • 1 Tablespoon of Baking Powder
  • 3/4 Teaspoon of Salt
  • 3/4 Teaspoon of Ground Cinnamon
  • 1/4 Teaspoon of Ground Ginger
  • 1/4 Teaspoon of Ground Nutmeg
  • 1/4 Teaspoon of Ground Allspice
  • 1/2 Cup of Cold Butter
  • 1-2 Cups of Chocolate Chips
  • 2/3 Cup of Canned Pumpkin
  • 2 Large Eggs
  • Cinnamon sugar (1 Tablespoon of Cinnamon and 1 Tablespoon of granulated sugar), for topping
  • Milk

Directions:

  1. In a large mixing bowl; whisk the flour, sugar, baking powder, salt, and the spices (cinnamon, ginger, nutmeg, & allspice).
  2. Work in the butter until the mix is unevenly crumbly; it’s ok for some larger chunks of butter to remain unincorporated.
  3. Stir in the Chocolate Chips.
  4. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
  5. Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holding together.
  6. Line a baking sheet with parchment; if you don’t have any use the sheet without parchment, but don’t grease it. Instead sprinkle a bit of flour on the parchment.
  7. Scrape the dough onto the floured parchment or pan and divide it in half.
  8. Round each half into a 6″ circle, about 3/4 an inch thick.
  9. Brush each circle with milk and sprinkle with cinnamon-sugar mixture.
  10. Using a knife, cut each circle into size wedges.
  11. Carefully pull the wedges away from the center to separate them just a bit, about 1/2 inch space between them.
  12. Place the scones in the freezer for 30 degrees uncovered. While the scones are chilling, preheat the oven to 425 degrees F.
  13. Back the scones 22-25 mins or until golden brown and toothpick inserted into a center of one comes out clean. The edges should be baked through.
  14. Remove from the oven and serve warm.

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Thoughts After Baking:

I loved them! They were perfect!

fantastic

They were just so delicious everyone ate them right away and wanted more.

stopeating

I cannot recommend more strongly that you should definitely make them.

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For more King Arthur Flour recipes, 1-2-3-4 Peanut Butter Cookies

For more scones, go to Lemon Scones

For more pumpkin recipes, go to Pumpkin Spice Cake

For more recipes, go to Rice Krispies Peanut Butter Banana

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