This is a wonderful Autumn taste for anytime of the day, but especially with tea.
Pumpkin and Cranberry Scones
· 2 cups self-rising flour (or all-purpose flour plus 1 tsp baking powder and 1/4 tsp salt )
· 1/2 cup brown sugar
· 2 tsp pumpkin pie spice (or 1/4 tsp. ginger; 1/2 tsp nutmeg; 1/4 tsp allspice; 1 tsp cinnamon )
· 1/2 tsp additional cinnamon
· 1/4 tsp baking soda
· 1/2 cup cold unsalted butter
· 1/3 cup buttermilk (or sour milk ~ 1/2 tsp vinegar added to 1/3 cup milk...allow to sit for a minute)
· 1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
· 1 tsp vanilla extract
· 1/3 cup dried cranberries
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. Mix in dried cranberries. In a separate bowl mix together the pumpkin, buttermilk 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 1/4 inches thick. Slice in half, and then cut each half into 4 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with mixture of cinnamon and sugar..Bake on a cookie sheet at 375 for 20 minutes, or until a toothpick comes out clean. Makes 8 scones. Serve warm with Pumpkin Spice Butter
Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened1/4 cup pumpkin puree1 tbsp brown sugar1 tsp cinnamon1 tsp pumpkin pie spice
Combine all and mix till creamy.
· 2 cups self-rising flour (or all-purpose flour plus 1 tsp baking powder and 1/4 tsp salt )
· 1/2 cup brown sugar
· 2 tsp pumpkin pie spice (or 1/4 tsp. ginger; 1/2 tsp nutmeg; 1/4 tsp allspice; 1 tsp cinnamon )
· 1/2 tsp additional cinnamon
· 1/4 tsp baking soda
· 1/2 cup cold unsalted butter
· 1/3 cup buttermilk (or sour milk ~ 1/2 tsp vinegar added to 1/3 cup milk...allow to sit for a minute)
· 1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
· 1 tsp vanilla extract
· 1/3 cup dried cranberries
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. Mix in dried cranberries. In a separate bowl mix together the pumpkin, buttermilk 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 1/4 inches thick. Slice in half, and then cut each half into 4 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with mixture of cinnamon and sugar..Bake on a cookie sheet at 375 for 20 minutes, or until a toothpick comes out clean. Makes 8 scones. Serve warm with Pumpkin Spice Butter
Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened1/4 cup pumpkin puree1 tbsp brown sugar1 tsp cinnamon1 tsp pumpkin pie spice
Combine all and mix till creamy.
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