Pumpkin Scones

These are a wonderful little treat to enjoy this time of year when pumpkin is on our mind. For breakfast, brunch or snack they are just the right amount of pumpkin and spice. 

Need a quick dessert idea? Cut it in half and fill it with some berries and cream or make an ice cream sandwich with some vanilla ice cream in the middle! Happy Weekend!

Pumpkin Scones

These lightly spiced scones are wonderful to enjoy this time of year. Put on a pot of coffee and have some softened butter near by to spread over them warm to melt right into them for added tastiness!

2 cups (500 mL) all purpose flour
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) each ground ginger, cloves and nutmeg

1/2 cup (125 mL) butter, cubed
1/3 cup (75 ml) packed light brown sugar
1/3 cup (75 mL) pure pumpkin puree
1/3 cup (75 mL) buttermilk
1 tsp (5 mL) vanilla

In a large bowl, whisk together flour, baking powder, salt, cinnamon, ginger, closer and nutmeg. 

Add butter and using pastry blender or your fingers break up butter into small pieces about the size of oatmeal; set aside.

In another bowl, whisk together sugar, pumpkin puree, buttermilk and vanilla. Pour over flour mixture and stir with a fork until ragged dough forms. Turn out onto floured surface and knead gently to come together. Shape into an 8 inch (20 cm) circle and cut into 8 triangles.

Place wedges onto parchment or silpat lined baking sheet. Bake in 400 F (200 C) oven for about 12 minutes or until golden brown. 

Makes 8 scones.