Pumpkin Spice Scones
I started developing this recipe in August. I wanted to have my Pumpkin Spice Scone recipe perfected and posted by Thanksgiving. So, as with all projects, I gathered all the ingredients I would need, made a list, and headed to Kroger.
As I headed down the baking supply aisle, there was a huge empty shelf. Yes, you guessed it, there were no cans of pumpkin in sight. So I asked a gentleman stocking shelves nearby, and he said they hadn’t received pumpkin in months.
I left the store determined to find the elusive canned pumpkin, because after all, what is Pumpkin Spice Scones without pumpkin?
After four stops at various grocery stores, I found the motherload of canned pumpkin. There must have been 200 cans on display. I loaded up my cart and headed back home for a nap!
After my frustrations subsided, I began working on my Pumpkin Spice Scones. I believe scones should be dense but moist. To achieve this, I added buttermilk. Buttermilk adds moisture as well as a tang that gives these Pumpkin Spice Scones a delicious twist.
After several tries and over a dozen cans of pumpkin, I have made an excellent version of a fall favorite that until now was only available at overpriced coffee shops.
My Pumpkin Spice Scones are moist and have a slight tang from the buttermilk. The combination of spices creates a warm aroma and a remarkable flavor that begs for a hot cup of coffee.
So, the next time you are at the grocery store, head down the baking aisle and grab a few cans of pumpkin for your pantry. You never know if it will be there when you need it. Enjoy.
Pumpkin Spice Scones
My Pumpkin Spice Scones set a high bar for fall time baking. Mosit, slightly sweet, and enough spice to set your mood to all things fall,
Ingredients
- 450 Grams flour
- 1/4 teaspoon salt
- 85 grams sugar
- 15 grams baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon all-spice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- 150 grams pumpkin, canned
- 150 grams buttermilk
- 1 teaspoon vinegar
- 1 egg, for egg wash
- pearl sugar for topping
Instructions
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preheat oven to 350 degrees
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toss dry ingredients together then rub in butter to make a crumb like consistency
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mix wet ingredients in a small bowl and add to the dry ingredients and work into a smooth dough
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flatten dough into a thick disk, and cut into 8 wedges
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glaze with egg yolk, and sprinkle with sugar
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bake for 15 minutes