Pumpkin Scones

Since I'm still taking it easy after my open-heart surgery, I decided to start learning some new recipes in the kitchen. I'm not a patient person (I might actually be one of the most impatient people ever), and baking/ cooking has always helped me learn a little about patience and trying new things. 

If you're friends with me in real life, and/or on Facebook, Twitter, or Instagram, you've probably noticed that I'm starting on a pumpkin baking craze. I love love love pumpkins-- they're my favorite part about fall, next to the changing leaves. I'm going to try to make as many pumpkin-themed items as a I can this month. The other day, I made pumpkin pancakes. Last night, I made the most delicious pumpkin scones. Next up is a two-ingredient pumpkin cake (thanks Mary Helen). I want to branch out into other genres so if you have any recipes, please leave them in the comments section below! 

As I was saying, I made the most delicious pumpkin scones last night. I'm not just saying that because I made them. Seriously guys, they're really good. I've had so many people ask for the recipe that I just decided to share it on here. It's not mine, by the way. All credit to King Arthur Flour. 

In case you need anymore convincing...I dare you look at that deliciousness and tell me you don't want that in your belly. Right now. These pumpkin scones are so gourd. 

Harvest Pumpkin Scones

Originally from King Arthur Flour

Ingredients: 

2 3/4 cups flour

1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup cold butter
1 cup to 2 cups minced crystallized ginger, cinnamon chips or chocolate chips
2/3 cup canned pumpkin (I love pumpkin, so I used a heaping 2/3 cup-- MJ) 
2 large eggs
coarse white sparkling sugar, for topping (granulated sugar works just as well-- MJ) 

Directions
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
2. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
3. Stir in the ginger and/or chips, if you're using them.
4. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
5. Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.
6. Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
7. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick.
8. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
9. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. (These scones turn out HUGE, so if you want some smaller ones, go with 9-12 wedges per circle --MJ) 
10. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
11. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
12. Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
12. Remove the scones from oven, and serve warm. Wrap leftovers airtight,  & store at room temperature. Reheat briefly in microwave, if desired.

Yield: 12 scones. 

Enjoy! 

p.s. Don't forget to send me your favorite pumpkin recipes! Leave them in the comments below.