Recipe adapted from www.claudiascookbook.com/2010/08/10/pumpkin-scones
As we move (reluctantly) into fall, these scones can double as a warm, comforting breakfast or a deliciously spiced snack to brighten your afternoon study sessions in Bora. The best part is that this recipe incorporates a favourite October flavour free of the time-consuming hassle of having to cut, roast and seed a pumpkin oneself!
Ingredients
- 2 cups flour (plus additional flour
- for kitchen surface)
- 7 tbsp sugar
- 1 tbsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 6 tbsp cold salted butter
- ½ cup canned pure pumpkin
- 3 tbsp half and half
- 1 egg
Optional Ingredients:
- 2 tbsp half and half, milk or water
- 1 egg
- 1 tbsp of granulated sugar
Recipe
- Preheat your oven to 425°F.
- Combine flour, sugar, baking powder and spices in a large bowl.
- Using a fork, a dull knife or a food processor, cut cold butter into the dry ingredients until the mixture is crumbly and no chunks of butter are evident.
- In a separate bowl, whisk together pumpkin, half and half, and the egg.
- Fold the wet ingredients into the dry ingredients and form the dough into a small ball.
- Flour a clean kitchen surface and place the ball of dough on this surface. Form the dough into a 1-inch thick rectangle (about 9-inches long and 3-inches wide).
- Using a large knife, divide the dough into 6 equally-sized pieces of dough.
- Place these 6 scones on a lightly-greased baking sheet or a baking sheet lined with parchment paper.
- Optional: Beat egg together with desired liquid. Using a kitchen brush, cover the scones with the egg wash and sprinkle a pinch of granulated sugar on top of each scone.
- Bake for 14-16 minutes.
