Rating: 4.5 stars
92 Ratings
  • 5 star values: 57
  • 4 star values: 19
  • 3 star values: 7
  • 2 star values: 8
  • 1 star values: 1

Here's an example of how I would convince the public that pumpkin is great for any time of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving.

Recipe Summary

cook:
15 mins
additional:
1 hr
total:
1 hr 40 mins
prep:
25 mins
Servings:
12
Yield:
12 scones
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

    Advertisement
  • Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.

  • Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.

  • Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.

  • Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.

  • Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.

Cook's Note:

Make a simple glaze for these scones by whisking together1 teaspoon milk, 2 tablespoons confectioners' sugar, and 2 teaspoons maple syrup until smooth. You may need to add some more milk or sugar, depending on how thick you want the glaze.

Nutrition Facts

172 calories; protein 3.8g; carbohydrates 21.1g; fat 8.4g; cholesterol 31mg; sodium 235.5mg. Full Nutrition
Advertisement