Thursday, November 4, 2010

Pumpkin Scones with Pumpkin Butter

Pumpkin Scones
2 cups flour (this time I used whole wheat flour)
1/2 cup brown sugar
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter
1/3 cup 2% milk
1/2 cup pumpkin (if canned, be sure there are no spice or sugar added)
1 teaspoon 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, milk, and vanilla. Add to flour mixture and mix until the dough comes together (don't over mix).
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 4 equal pie shaped wedges, (I used a pizza cutter.)
Brush with egg glaze (1 egg beaten with 1 tablespoon milk or cream)
Bake in a 400 degrees oven for 20 minutes.
Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tablespoon brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
Combine all and mix till creamy.
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Haden News said...

I've got a great tea (Pumpkin Cream)to go with those scones!!! They sound wonderful!

The Fajdich Times said...

Kendra.....You sent me the Pumpkin Cream tea and that is what I have been drinking. It is wonderful.....such good flavor:)

Jacqueline said...

This sounds wonderful. I have been going to make pumpkin scones, but haven't heard of the pumpkin butter. Nummy. Happy Foodie Friday.

Lisa said...

What a great way for getting double the pumpkin flavor in every bite. This sounds like an excellent breakfast. By the way, I'm holding a CSN giveaway on my blog and you're welcome to come by and enter.

Jolene - EverydayFoodie said...

I have a bunch of pumpkin in the freezer to use up, so I am happy to be seeing pumpkin recipes!