Pumpkin Spice Scones

Looking for a delicious Thanksgiving treat to bake? Look no further!

Scones are simply wonderful concoctions. They have a beautiful consistency that, to me, defines elegance. And yet, they are still hearty and heavy enough to feel homey and comforting.

Fall and Winter are the perfect time for scones — piping hot with tea, they’ll warm you to the core on a cool day. And what better way to give scones a real Fall flair than to add pumpkin to the mix? (It is a great way to get rid of any extra pumpkin you have lying around post-pumpkin pie baking, anyway!)

Because the pumpkin is quite soft and moist, these scones are a little less dry than the usual. They’re also not too sweet, as I believe scones should be. With a cup of Pumpkin Chai and one of these goodies, you really can’t go wrong.

Happy (Canadian) Thanksgiving!

Pumpkin Spice Scones

2 cups flour
1/3 cup brown or white sugar
2 tsp cinnamon
1/2 tsp allspice
1 tsp ginger
1 tsp nutmeg
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 cup chilled butter, cut into small pieces
1 cup canned pumpkin (plain, not the prepared pie kind!)
3 tbsp hot water
1 tsp vanilla extract
optional: a small amount of condensed milk to glaze

1. Preheat your oven to 350º.

2. In a bowl, combine the flour, sugar, spices, baking soda, baking powder, and salt. Stir with a fork until well blended. Add the butter and work the mixture with your hands until the chilled butter has broken down into little pieces. The flour mixture will still be predominantly dry.

3. In a separate bowl, mix the pumpkin with the hot water and vanilla. This thins out the pumpkin a little bit and allows it to mix into the rest of the dough more easily, but you can skip the hot water if you wish.

4. Add the pumpkin mixture to the dry ingredients and stir with a wooden spoon until the ingredients have been combined. Do not over mix! You may need to use your hands to get the last of the flour to incorporate. The dough will be quite sticky and soft because of the pumpkin, so there is no need to knead the dough any further.

5. Spoon large dollops of the batter onto a greased or nonstick cookie sheet. Bake in the oven for 15 minutes, then remove to brush on a small amount of condensed milk onto each scone if desired. Return to the oven for an additional 5 to 10 minutes. The scones should be in the oven for at least 20 minutes overall and will be ready when the outside is crisping up and a knife inserted into the centre of the largest scone comes out clean. (Note: you may also want to test the scone by touching it, as this will give you a good indication of the springiness of the dough.)

6. Serve hot as a delicious Thanksgiving morning breakfast with tea or coffee. Makes 8 scones.

Fall sunshine streaming into the kitchen... what a beautiful morning for scones, no?


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