I had some canned pumpkin leftover from an overambitious holiday grocery trip and wanted to bake something on Saturday morning.
This is a healthier scone than my favorite plain one but is still really good. I was pleasantly surprised that it actually got a little crispy, despite having significantly less butter. I think the use of parchment paper or a Silpat mat, gave these a nice crispy bottom. And pumpkin is a good source of fiber, basically fat free and low in calories. So feel free to feast! You could do a mixture of whole wheat and all purpose flour to make these even healthier, and I think the pumpkin puree is moist enough that you wouldn't have to make any accomodations for the wheat flour.
Maybe a little out of season? Regardless. These were good and made my kitchen smell like Thanksgiving!
pumpkin spice scones
1 tbsp butter, room temperature
1/2 cup sugar
1/2 tsp salt
1 large egg
1 cup canned pumpkin puree
2 cups all purpose flour
2 tsp baking powder
1/4 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground cinnamon
Preheat oven to 425F and line a baking sheet with parchment paper.
In a large bowl, beat together butter, sugar and salt with a whisk. Beat in egg, then pumpkin. Stir until smooth.
Sift in flour, baking powder and spices. Stir until flour is completely mixed in. Dough should be slightly sticky. Turn dough onto a lightly floured surface and shape the dough, with floured hands, into a circle and press into a 3/4 inch thickness. Using a sharp knife, cut dough into about 8 triangles and place all on prepared baking sheet.
I used a metal spatula to transfer them. Bake for about 12-15 minutes, until golden.
Cool on a wire rack, or eat warm.
I decided I wanted pecans in them once they were already shaped into triangles. I recommend mixing in about 1/4 cup chopped pecans before adding the dry ingredients. They just fell off the top once baked....
3 years ago