These are simple pumpkin scones. They come together quickly in the food processor and are perfect for breakfast or an afternoon snack. They are tender and softly sweet with a rich pumpkin flavor. I made mine with vanilla but you can easily substitute pumpkin spices if that's what you're craving.
Pumpkin Scones:
makes 12 scones
3 cups AP flour
½ cup sugar
2 ½ teaspoons baking powder
¾ teaspoon fine sea salt
4 ounces cold, unsalted butter, diced
One 15-ounce can organic pumpkin
1 teaspoon vanilla paste
Preheat your oven to 400°F
Line a baking sheet with parchment paper.
Combine flour, sugar, baking powder and salt in a food processor. Pulse a few times to blend. Add butter and pulse 3-5 times to blend. Add pumpkin and vanilla paste; pulse to a soft dough. Turn out of processor onto a floured counter top. Use a bench scraper to fold the mixture a few times, it will be soft and moist. Flour as needed. Divide the dough into two equal pieces. Shape each piece into round, approximately 6-inches in diameter. Use the bench scraper to cut each round into sixths and lay out on a baking sheet. Bake 15 minutes on a middle rack and then rotate the pan 180 degrees. Bake 15 minutes more. If you prefer a darker scone, broil briefly to achieve the desired color. Remove from oven and transfer scones to a rack to cool. Cool for at least 10 minutes before serving.
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