Scones are great anytime, for morning coffee, brunch, or afternoon tea. Since it's the season for pumpkin recipes, what could be better than pumpkin scones with pumpkin butter?
Actually, I never thought I would like pumpkin scones, but these are delish. I have to say though, what made these really special was the flavored butter. In fact, I'm gonna go get another to eat while I type this up.
I started with two scone recipes I found here and here. What follows is my transmorgrified version, which turned out really scrumptious if I do say so myself.
Pumpkin Scones
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract
Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don't overmix).
Transfer to a lightly floured surface and knead gently 3-4 times, and then shape/pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.
Bake on a cookie sheet for @ 375° for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.
Optional: Add white chocolate chips and/or chopped pecans.
Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
Combine all and mix till creamy.
Enjoy!
What temperature do you bake these at? I can't wait to make them!
Posted by: Jamie | February 03, 2006 at 10:16 AM
OH my goodness and with emphasis on the GOODNESS part. These scones are out of this world any other recipe would be a waste of time. Thank you so much. That night the little one and I whipped up a batch and I only had one left. My mother took one with her to the airport and called me during her layover and raved about how much she wished she had taken another they were so delicious and really went well with her coffee. The kids went nuts for them too I made the pumpkin butter and some whipped cream and also put out some fluffy white frosting and strangly enough the kids went crazy for the pumpkin butter and whipped cream on them...I caught them actually eating the pumpkin butter by the spoonful! Thanks again Sincerely Tamara
Posted by: Tamara | December 11, 2005 at 12:17 PM
Hey I am so happy I came across this website.I was on the hunt for some good pumkin scone recipes and this one sounds like it is thee recipe to try I am headed to the kitchen with the three year old in tow and I can't wait to tell you all what I think of them too! Wish me luck and sure hope I can have at least one with a house full of bottomless pitt teenagers I love to cook and they love to eat and I have to actually hide a goodie or two for the littlest one and myself you gotta move fast in the house of ravenous animals lol
Posted by: Tamara | December 05, 2005 at 04:51 PM
anyone who uses the word transmorgrified cannot be all bad.
Posted by: Sara | November 28, 2005 at 09:48 PM
These scones are very good and tasty. I replaced the individual spices with 1 1/2 tsp. of pumpkin pie spice and also used our home grown pumpkin. They are wonderful.
Posted by: Barbara | November 12, 2005 at 12:50 PM
How in the WORLD did I miss this recipe earlier?!?!?!
WOW! This weekend, for sure!
THANKS!
(Oh, and since Wonder Woman likes 'em baked in a form, that means I get to pick up a few more "forms" tomorrow, too!--I have a special treat I like that comes in cans that are perfect for WW's "form-baked" scones. heh)
Posted by: David | November 04, 2005 at 11:00 PM
can i use canned pumpkin with spices if i dont add in the additional spices?
Posted by: sarah | November 01, 2005 at 08:10 PM
ooooh! I'm hooked on these Pumkin scones.My mother used to make scones all the time, especially date scones,the pumkin scones are better.
I have made cheese, bacon and green onion scones, these are good for lunch or tea time, hot out of the oven, smothered in real butter.
Posted by: keewee | October 20, 2005 at 02:16 PM
Oh, I love scones with coffee, I think they work well with either coffee or tea. These are so tasty, not yer average scone, that's for sure. Bex, I didn't do mine with nuts or white chocolate either, but I think I might try that in the next batch.
Posted by: Christine | October 20, 2005 at 12:29 PM
I just got finished making them. I omitted cinnamon chips (hersheys) for white chips. And I didn't have any pecans.
I'm having it with a green tea latte and with the punkin butter they are lovely. Who needs pis?
Posted by: Bex | October 20, 2005 at 11:10 AM
Ahh scones. I used to loooove these on a Sunday morning with a nice Eark Grey. Or even after a lunch of cucumber sandwiches.
miammmmmmm
The only downside is that they don't work with coffee.
Posted by: Rob Barac | October 20, 2005 at 05:19 AM
Ah hah, I was just looking at the joy of baking recipe today and I went out and bought the only ingredient I didn't have- punkin!
Posted by: Bex | October 19, 2005 at 09:30 PM