Harvest Pumpkin Pecan Scones

It’s raining!  And raining!  And I love it!  The cabin here on Four Mile Ridge is neat and clean and I am looking forward to cuddling up with Joss T and watching Spirit (thanks, Aunt Kris!) and, of course, cooking!  Last weekend I cooked and baked to my heart’s content and ended up with a Smoked Ham, Easy Cheesy Crockpot Potatoes (linked!), 15 Bean Soup (one of my favorites), Homemade Whole Grain Oat Rolls slathered in Cinnamon Honey Butter and these:  Harvest Pumpkin Scones.

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Ohh, Awww.

Now, being an inexperienced scone baker and eater, I took them to school for my panel to review and I left with plenty of reassurance that these are blog-worthy scones.  Make them and you will see for yourself!  Hey . . . it’s pumpkin spice everything month!  Do it!

This recipe comes from King Arthur Flour, which really should support my blogging habit because I love their website, blog, videos and RECIPES.  They also have a Baker’s Hotline.  Wait!  Don’t jump – they’re just scones!

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Toss the dry ingredients in a bowl.

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Cube your butter and pull out your handy-dandy pastry blender.

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Toss in the butter and get your upper body workout in the for the day.  You need it, trust me, cause in a flash you are going to enter carb utopia.  Yes, scone heaven.  Get a cuppa tea ready.  Or in my case a cuppa coffee.  Better yet a pumpkin spice latte.  Oh lawd.  Carbs and caffeine.  One balances out the other.

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Measure the pumpkin.  Whoooooo?  You!  Silly goose!

Add the mix-ins to the dry ingredients.

Mix the pumpkin and the eggs and add it to the dry combo, stirring until just combined.

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Divide the dough into two 5 – 6 inch circles and divide each circle into triangles using a wet knife on a pastry mat or parchment on a baking sheet.

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Brush with milk and sprinkle with coarse sugar.  Then freeze them for 30 minutes.  Weird, huh?

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Bake on 425 degrees F for about 22 – 25 minutes.  Check for doneness with a toothpick.  If it comes out clean, you’re ready!

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I glazed mine while they were still a little bit warm.  It’s October.  It’s raining and these are sconefully delicious!

 

Harvest Pumpkin Scones

By October 3, 2015

These scones are not dry or overly sweet.  An absolutely perfect combination of pumpkin and spice; they are perfect for a fall morning with a cuppa tea, coffee or a pumpkin spice latte.

  • Prep Time : 20 minutes
  • Cook Time : 25 minutes
  • Yield : 1 dozen
  • Allergens : , ,

Ingredients

Instructions

In a large mixing bowl, whisk the flour, sugar, baking powder, salt and spices.

Cube the cold butter, then work it into the dry ingredients using a pastry blender.  Form coarse crumbs.

Stir the mix-ins into the dry ingredients.  I used about 1/2 cup of mini-chocolate chips and 1/2 cup of chopped pecans.

In a separate bowl, mix the pumpkin with the eggs till smooth.

Add the wet ingredients to the dry and stir until all is moistened and holds together.  Do not overmix.

Line a baking sheet with a baking mat or parchment.  Divide the dough evenly and shape into two- 5 - 6 inch circles on the baking pan.  The dough should be about 3/4 inch thick.

Brush each circle with milk and sprinkle with coarse sugar or cinnamon sugar.  I used coarse sugar.

Get a knife wet, then slice the circles into 6 triangles.  Pull the triangles away from each other, separating them by about 1/2 inch.  Freeze the dough for 30 minutes.  While the dough is freezing, preheat the oven to 425 degrees F.

Bake the scones for 22 - 25 minutes, or until they're golden brown and pass the toothpick test.

Mix the glaze and drizzle (optional).  Best served warm.

 

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