Pumpkin Scones

This recipe was a hit. I've never made scones before and was surprised at how easy these were to make. My husband proclaimed he did not think anyone anywhere had ever made a better scone. Pretty high praise from someone who would not eat a bakery scone. This recipe would be a perfect addition to a fall brunch or shower. They could easily be cut into minis. I can't wait for an occasion to make these again. This recipe was originally posted on The Joy of Baking's website and has been featured on several food blogs.

My notes/changes: I used the trick of adding lemon to milk instead of buttermilk. I also omitted the pecans but think it would be a great addition. I also think dried cranberries would be good. I brushed mine with a mixture of egg and half-and-half.

Pumpkin Scones
Source: thejoyofbaking.com

Pumpkin Scones
Ingredients:
2 cups all-purpose flour
1/3 cup light or dark brown sugar
½ tsp. ground ginger
½ tsp. cinnamon
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ cup cold unsalted butter, cut into pieces
1/3 cup white chocolate chips (optional)

¼ cup pecans, toasted and chopped (optional)
1/3 cup buttermilk
½ cup pumpkin
1 tsp. vanilla extract

For the egg wash:
1 large egg
1 tablespoon milk or cream

Directions:
Preheat the oven to 400° and place a rack in the middle of the oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped white chocolate. In a separate bowl mix together the buttermilk, pumpkin and vanilla, and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round. Cut the circle into six equal triangles. Place the scones on the baking sheet. Brush the tops of the scones with the egg wash.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool. Makes 6 scones.

Directions:
Preheat the oven to 400° and place a rack in the middle of the oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped white chocolate. In a separate bowl mix together the buttermilk, pumpkin and vanilla, and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round. Cut the circle into six equal triangles. Place the scones on the baking sheet. Brush the tops of the scones with the egg wash.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool. Makes 6 scones.