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.

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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,

Course bread

Cuisine English

Keyword dougbakes.com, fall baking, homemade, Pumpkin Spice Scone, scone recipe

Prep Time 15 minutes

Cook Time 25 minutes

Servings 8 scones

Author Doug Bakes Staff

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

1. preheat oven to 350 degrees

2. toss dry ingredients together then rub in butter to make a crumb like consistency

3. mix wet ingredients in a small bowl and add to the dry ingredients and work into a smooth dough

4. flatten dough into a thick disk, and cut into 8 wedges

5. glaze with egg yolk, and sprinkle with sugar

6. bake for 15 minutes