Will I quit with the pumpkin recipes, already??? No, no I will not.
Okay. I will. But just give me this one last one….
My son has discovered scones. He loves them because he can get up in the morning and “make” his own breakfast, meaning, he goes to the counter and opens up the tupperware with the scones in it and grabs one while I’m still asleep. I’m of the opinion that I need to encourage this kind of independence.
So, yeah, I’m on pumpkin kick. The Whoopie Pies were a big hit, and I still had pumpkin left in the can, so I thought…. pumpkin scones!
I made scones a couple of months ago, and I did the whole thing where I rolled them out and cut them into triangles. I have clearly become even more lazy since then, because with this recipe, not only did I make the entire thing in the food processor, but I merely dropped the dough by big spoonfuls onto the baking sheet, and made them freefrom. I had some icing still left over from the whoopie pies, so I drizzled them with that, and voilà! Easy, peasy, lemon squeezie.
- 2 c flour
- 7 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 c pumpkin puree
- 3 tbsp half & half or milk
- 1 egg
- 6 tbsp cold butter, cubed
- In the bowl of a your food processor, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Pulse to combine.
- With the motor running, add the butter one chunk at a time through the chute. Continue processing until it has a grainy, pea-like consistency.
- In a separate bowl, whisk together pumpkin puree, half & half, or milk and egg. Add to flour mixture and pulse until just combined.
- Drop by large spoonfuls onto a parchment-lined baking sheet.
- Bake at 425 for about 15 minutes, or until golden.
- Allow to cool, and then drizzle with Maple Caramel Icing.