Pumpkin Scones

Fall is in the air and nothing is better then a little pumpkin. Sunday morning breakfast consists of cappuccino and a pumpkin scone. Making scones could not be easier.

  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 6 tablespoons butter (cold and diced)
  • 1/2 cup pumpkin puree
  • 2 tablespoon heavy cream
  • 1 egg
  • 1 teaspoon vanilla
  • raw sugar
  • 1/2 cup nuts (optional)

Place flour, sugar, baking powder, spices in bowl of food processor. Add butter, pumpkin, egg, cream and vanilla and start pulsing. Pulse until ingredients form a dough ball. If ingredients seem dry add another tablespoon of cream.

Turn dough out on lightly floured surface. Pat into a circle about 3/4 inch thick and 6 to 7 inch in diameter. Cut into 6 wedges. Brush with heavy cream or extra virgin olive oil and sprinkle with raw sugar.

Bake at 425° for 13 to 17 minutes.

Icing (optional):

  • 1 cup confectioner’s sugar
  • 3-4 tablespoons heavy cream or milk

Mix together, adding cream/milk to the proper consistency (pourable but still thick). Drizzle over scone.