Today is my wife’s birthday, and was looking for something a little special to make for breakfast. After visiting a certain coffee establishment yesterday I was craving pumpkin scones. While there are plenty of recipes that try to mimic theirs, I fond a few that looked even better. The one I settled on was from Bodacious Girl‘s blog. I made a few modifications, partially because I didn’t have cream cheese or buttermilk on hand. We skipped the chocolate glaze, though that does look yummy…and sugar coma inducing.We also had some truffles from a neighbor that we sliced on top of scrambled eggs and made a nice fruit salad.
Pumpkin Maple Scones (modified from Bodacious Girl)
- 1 1/2 cups white flour (we use white whole wheat)
- 1/2 cup whole wheat flour
- 2 Tbs sugar
- 1 tsp baking powder
- 1 tsp baking sode
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp powdered ginger
- 6 Tbs cold butter
- 1/2 cup pumpkin puree
- 1/3 cup heavy cream
- 1 tsp lemon juice
- 1/4 cup maple syrup
- 1 tsp vanilla
Preheat oven to 375˚.
Mix together the pumpkin puree, cream, lemon juice, maple syrup, and vanilla and place in freezer.
In a large bowl mix together the dry ingredients. With a pastry blender, cut in the butter until it is coarse crumbs.
Pour in the wet ingredients and mix as little as possible to blend. The last part of mixing is best done with your hands in the bowl, gathering it all into a ball. Place the ball on a baking sheet lined with parchment paper. Pat out into a disc 1 1/2 in thick. Cut into 8 pieces and move them around on the sheet to spread out.
Bake 15-20 minutes.