Updated: May 7
These delicious pumpkin scones will make your whole house smell like fall!
It's getting colder, the leaves are falling, and pumpkin picking season is at its height. While most of our pumpkins have found their forever homes (well, at least their homes until Halloween...) I was able to find a few small pie pumpkins left in the field to make these wonderful scones.
Also, we haven't really fired up the wood stove yet, so I've been baking a lot to try and heat our little cabin up!
If you have a pumpkin of your own, you can roast it and make your own pumpkin puree from scratch. While all pumpkins can technically be eaten, not all of them have a nice fine-textured flesh that makes for a good pumpkin puree. I usually go for a small carving pumpkin or a variety specifically bred for baking. You can also use winter squash to make an excellent puree - butternut, honeynut, or Autumn Frost squash work well in these.
2 3/4 cup all purpose flour
1/3 c brown sugar
1 Tbl baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp each ginger, nutmeg, and allspice
1 stick (8 Tbl) cold butter, cut into cubes
1/2 cup cinnamon chips, salted caramel chips, or chocolate chips
1 cup pumpkin puree (homemade or canned)
1 large egg
Milk, as needed
1/2 cup powdered sugar
2 Tbl maple syrup
To roast the pumpkin:
Preheat oven to 350 F. Remove stem, cut the pumpkin in half and scoop out its guts. Place flesh side down on a baking sheet lined with parchment paper. Roast 50 minutes, until flesh is soft. Let cool, then scoop the flesh into a large bowl. Mash with a potato masher, or blend with an immersion blender to get a finer texture.
To make the scones:
Preheat oven to 425 F. Combine flour, sugar, baking soda, salt, and spices in a large bowl. Cut in butter using a pastry blender. Stir in cinnamon chips.
In a small bowl, whisk egg and pumpkin together. Stir wet ingredients into dry ingredients. If the mix is too dry, add milk as needed, 1/4 cup at a time, until the mixture comes together. Line a baking sheet with parchment paper. Form the dough into a flat round, then chill 30 minutes to make the dough easier to cut.
Cut the dough round into 8 wedges and separate on baking sheet. Bake for 25 minutes, or until lightly golden brown.
To make icing:
Combine powdered sugar and maple syrup in a small bowl. Add syrup or sugar, if needed, to get the correct texture. Drizzle over cooled scones. Enjoy!
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