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Pumpkin Scones
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Description
Cinnamon, nutmeg and allspice round out these comforting and cozy autumn scones. Don’t forget the pumpkin, of course!
Ingredients
- 2 cups All-purpose Flour
- ⅓ cups Brown Sugar
- 4 teaspoons Baking Powder
- 2 pinches Salt
- 5 Tablespoons Butter
- ¼ cups Heavy Cream
- 1 whole Egg
- 2 teaspoons Allspice
- 2 teaspoons Nutmeg
- 2 teaspoons Cinnamon
- ½ cups Pureed Pumpkin
Preparation
These are so easy to put together; from prep to munching time, it’s less than an hour!
Combine the dry ingredients (but not the spices). Add the butter, and fork together. In a separate bowl, whisk the cream and egg, then add the spices. Combine with the pumpkin and whisk until smooth. Add this to the dry ingredients and mix until incorporated. Section out the dough by hand onto a baking sheet, then bake at 375° or until firm to the touch.
Next time, I’m going to look into pumpkin powder, to really avoid the cakey-ness that comes with adding an additional wet ingredient. When I do, I’ll update this recipe here! In the meantime, enjoy this long baking season and treat yourself to something warm from the oven.
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