I made pumpkin chocolate chip bread last weekend, one of my favorite pumpkin treats, but since the recipe doesn’t require a whole can of puree, I’m often left with a container in my fridge that goes bad before I can figure out what to do with it. In an effort to minimize waste (something I think about often, but don’t always act on) I looked for recipes that only required half a cup or so of pumpkin. This one for scones popped up, so I went with it, mainly because it also didn’t call for buttermilk, which I didn’t have.
I am always a bit weary of scone recipes, as they never quite come out the way I want them to. (This recipe for buttermilk blueberry scones, may be the exception). But I am happy to report that these scones are delightful. Spicy, slightly sweet and perfect in texture. The recipe, which I found on Recipe Girl’s blog, is an adaptation of Starbuck’s pumpkin scone recipe, and I made further changes, subbing in some whole wheat flour and omitting the glaze (as I’ve said before, not a huge glaze fan). These are easily as good as any you’d buy—and healthier too since you know exactly what you’re putting into them. As you’ll see below, my little taste tester agrees!
Pumpkin Scones (adapted from Recipe Girl)
1 cup all-purpose flour
1 cup white whole wheat flour
3/4 cup granulated white 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
1/2 cup canned pure (unsweetened) pumpkin
3 tablespoons half and half cream
1 large egg
6 tablespoons cold butter, cut into cubes
Preheat oven to 425°F. Spray baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that. In a large bowl, whisk together dry ingredients (through ginger). In a separate bowl, whisk together pumpkin, half and half and egg. Use a pastry cutter or two knives to cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).
Fold wet ingredients into dry ingredients, then form the dough into a ball. Note: the dough may seem slightly dry, but as long as it holds together when you shape it into a ball, it’s just fine. If, on the other hand, the dough seems too sticky, just add a bit more flour. Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 3-inches wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal squares. Cut through the three squares diagonally so that you have six triangular slices of dough. Gently pull the triangles apart, leaving about 1/2-inch space between each one.
Bake 14 to 16 minutes on prepared baking sheet until scones are light brown.
This post is part of Food Network’s Fall Fest, a weekly collection of delicious recipes starring the season’s best bounty. For more ideas on how to prepare pumpkin, check out the blogs below!
Jeanette’s Healthy Living: Gluten-Free Pumpkin Spice Pancakes
And Love It Too: Vanilla Pumpkin Swirl Cake With Vanilla Palm Sugar Glaze
Haute Apple Pie: Creamy Pumpkin Penne With Italian Sausage
HGTV Gardens: Garden-to-Table: Pumpkins
From My Corner of Saratoga: Chocolate-Pumpkin Cake
Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas
Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans
The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream
Thursday Night Dinner: Chocolate Chip Pumpkin Pie
Cooking With Books: Pumpkin-Bacon Brussels Sprouts
Feed Me Phoebe: Roasted Pumpkin Wedges With Chili, Lime and Cotija
FN Dish: Primping Up Pumpkin