Pumpkin Scones
2 1/2 c. flour
1/4 c. firmly packed brown sugar
1 T. baking powder
1/2 t. ground cinnamon
1/2 t. salt
1/2 c. butter cut into chunks
3/4 c. canned pumpkin∗
1/2 c. milk
1. In a bowl, mix flour, brown sugar, baking powder, cinnamon and salt. Add butter and use a pastry blender or your fingers to cut or rub until pea-sized crumbs form.
2. In a small bowl, whisk pumpkin and milk until well blended. Add to flour mixture and stir just until dough is evenly moistened. I find that it’s usually pretty wet but I also usually add too much pumpkin.
3. Scrape onto a lightly floured board, turn over to coat and gently knead until dough comes together, 5 or 6 turns. Pat dough into 6-inch round 1 1/2 inches thick. Cut into 6 equal wedges. I usually form into two “rounds” and make a lot more small ones. Mine usually suggest a wedge shape without ever achieving true wedginess. I think if you made just 6 they’d be huge.
4. Separate wedges and place on a lightly buttered baking sheet. Sprinkle with sugar and cinnamon. I like to use that sugar in the raw stuff.
5. Bake in a 375° oven until golden brown, 25-30 minutes.
∗ I use pumpkin from the ones in my garden. I’ll probably document how I process them during nablo. Regular canned pumpkin works fine. If you use pumpkin pie filling, you should probably adjust the spices. Be brave and see what happens. I’m sure they’ll be tasty. I think the original source of the recipe is Sunset Magazine.
