buttermilk pumpkin scones.

I believe in scones for every season. I do have to limit how often I make them, as I eat FOUR within the first hour they are ready. Every.single.time. Promptly groan about it… then repeat cycle.

Random tidbit… Growing up my mother would make ‘scones’…. She made the bread for the week on Mondays and if she was feeling extra generous would pan fry stretched out pieces of dough for us. We would smother them with honey butter… and poke holes in them to peek through and laugh each others scone face. That is what I believed scones were ~ delicious, honey buttery fried bread. Nope.

ENJOY.

Buttermilk Pumpkin Scones


Prep time 20 minutes

Cook time  20 minutes

Servings 16 servings

Ingredients

3 cups all purpose flour

1/2 white sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 tsp. Ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cold butter, cut into pieces

3/4 cup canned pumpkin puree, not pumpkin filling

1/2 cup buttermilk (maybe more) 

Glaze

2 cups powdered sugar

2-4 tablespoons whipping cream or milk

1/4 teaspoon cinnamon

  1. Preheat oven to 400 degrees Fahrenheit. Prepare a large cookie sheet with parchment paper. 

  2. In a medium bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice, ginger and cloves. 

  3. Cut butter into the dry ingredients using a pastry cutter. A food processor can be used, if desired. Cut the butter until only small pieces remain. 

  4. Stir in pumpkin puree using a spatula to work into the mixture. Add buttermilk. Mix with hands. Mixture should start to come together and loosely hold it’s shape in a ball. Don’t allow dough to get too wet, but you can add a teaspoon of buttermilk at a time if it is too dry. It should barely be holding together.

  5. Dump onto a clean counter. Form into 2 round disc, about 3-4 cm high. Brush the top of discs with buttermilk (or cream, if handy) ~ this step is optional. Cut each into 8 wedges and place on baking sheet.

  6. Bake for 18 - 20 minutes. They will rise up and start to brown lightly on top.

  7. While the scones are baking, whisk glaze ingredients together. The glaze should be able to slowly drizzle off the end of a fork. 

  8. Once scones have cooled a bit, drizzle with glaze.