Pumpkin scones...

If you love all things "pumpkin", as well as the famous pumpkin pie spice, this is a great idea to maybe use that last can of pumpkin puree sitting in your cupboard..? Below recipe comes from a great blog Joy The Baker. I really enjoy reading her posts and drooling all over the photos! 

As I grew up in Poland pumpkin wasn't really something popular, especially when it comes to baking. I'm trying to make up for the lost time and all the dishes that I've never tired, nor make, and when the season comes I'm all mad about pumpkin and what I can make out of it (a confession to make here - it's not only Autumn season that I cook/bake with pumpkin, it's actually whenever I can put my hands on it!).

pumpkin scones

The original recipe calls for different topping of the scones, but I've stick to my favourite - icing sugar dissolved with tiny bit of water and drizzled over - just wait till it sets and you're ready to enjoy.

How to make it...

- 3 cups all-purpose flour
- 2/3 cup packed light brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fresh grated nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 1/2 sticks (6 ounces) unsalted vegan butter, cold and cut into small cubes
- 1 cup vegan buttermilk, cold (or oat/soy milk with 1 teaspoon vinegar, put aside for 10 minutes to curdle)
- 1 cup pumpkin puree
- 1 tablespoon pure vanilla extract


- Place rack in the upper third of the oven and preheat oven to 200 C. 
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and all of the spices. 
- Add the cold butter to the dry ingredients and toss to coat. 
- Using your fingers or a pastry cutter, break the butter down into the dry ingredients. Work quickly so that the butter remains cold. Some of the butter will be the size of oat flakes, others will be the size of small peas.
- In a small bowl, whisk together buttermilk, pumpkin puree, and vanilla extract. 
- Add the wet ingredients, all at once to the dry ingredients.  
- Stir together until almost thoroughly combined.
- Add pecans and stir until no dry flour bits remain.  
- Using a large ice cream scoop, scoop scones dough by the 1/2-cupful onto the prepared baking sheet.
- Leave about 2-inches of space between each scone. 
- Bake for 18 to 20 minutes or until browned slightly with dry tops. 
- You can insert a toothpick into the centre of a scone to test for doneness.


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