There is something about the smell and taste of pumpkin spices that fit so well with the change of seasons. You almost look forward to Fall.
You can easily add these pumpkin spiced scones o your tea tray to create a Fall themed tea.
Fall's Pumpkin Spice Scones
There is something about the smell and taste of pumpkin spices that fit so well with the change of seasons. You almost look forward to Fall. You can easily add pumpkin spiced scones to your tea tray to create a Fall themed tea.
Servings 8 scones
- 1 cup all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. salt
- 2 tsp. cinnamon add 2 tsp. cinnamon, 1 tsp. nutmeg, 1 tsp. baking soda to dry ingredients, add 1/2 cup of pumpkin puree, adding only enough milk to make sticky dough.
- 1 tsp. nutmeg
- 1 tsp. baking soda
- 2 tbsp. frozen grated butter
- 1/4 cup cold milk add only enough to make a sticky dough
- 1/2 cup pumpkin puree
- Sift the dry ingredients 3 times into a large bowl. Rub the frozen grated butter into the dry ingredients until it feels like sand. THe pumpkin puree and then add enough milk just until you get a sticky dough.
- Turn the dough out onto a lightly floured board, lightly flour the top. Knead very gently once, then fold and turn the kneaded dough 3 or 4 times until the dough has formed a smooth texture. Pat the dough into a rectangle about 6” x 12”, then fold into thirds.
- Using a well-floured 2” biscuit cutter, make 6 x 2” rounds. You can get 2 more scones from the scraps but they won’t be as tender. Alternatively, use a well-floured sharp knife to form wedges.
- You can either brush the top of the scones with milk or lightly flour.
- Bake on a baking sheet for 8-10 minutes until the scones are lightly coloured on the tops. Immediately place onto cooling rack to stop the cooking process.
- Traditionally scones are served with clotted cream and preserves. Try creating your own pumpkin topping by adding a pinch cinnamon, and nutmeg to pumpkin puree and cream cheese to make a pumpkin topping.