Pumpkin Scones for Autumn

Pumpkin Spice Scones

Preheat oven to 350.

  • 1 egg
  • 1 TBSPN honey
  • 1 tsp vanilla
  • ground cinnamon to taste (probably about 1 TBSPN)
  • ground ginger to taste (about 2 tsp)
  • 1/4 cup canned pumpkin

Add and mix all in a bowl. Then add: 

  • 1 TBSPN baking powder
  • 1/4 cup chopped walnuts
  • 1 cup all purpose flour
  • 1 cup bread flour (or 2/3 bread flour and 1/3 oatmeal)

Knead in the bowl until well mixed and collected in a ball. Flatten the ball on a foil lined pie plate (preferably glass). Cut into six pieces. Back for 30-40 minutes.

Curry Spice Fig-Walnut Pumpkin Scones

  • 1 egg
  • 1 TBSPN honey
  • 1 tsp vanilla
  • curry powder to taste (about 1 TBSPN)
  • ground ginger to taste (about 1-2 tsp)
  • 1/4 cup canned pumpkin

Mix all of the above in a bowl. Then add: 

  • 1 TBSPN baking powder
  • 1/4 cup chopped walnuts
  • 1/8 to 1/4 cup chopped dried figs*
  • 1 cup all purpose flour
  • 1 cup bread flour (or 2/3 bread flour and 1/3 oatmeal)

Knead in the bowl until well mixed and collected in a ball. Flatten the ball on a foil lined pie plate (preferably glass). Cut into six pieces. Back for 30-40 minutes.

*If you toss the chopped figs in flour before adding, then they won’t stick together. 

It’s important to cut the scones or they will be too moist in the center.

Also, you can either brush the tops with beaten egg (for a shiny top) or honey (for added sweetness). 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s