Tuesday, October 30, 2012


As breakfast with my clients seems to be such a popular meal to have catered, I find myself making scones non-stop all week long ! This week I tried out two new recipes, cinnamon & walnut and a pumpkin scone, and I wanted to share the pumpkin scone recipe with you.

Pumpkin flavours just scream fall and with thanksgiving gone, who says you can't enjoy this tasty flavour for just a little bit longer. Scones are truly so easy to make and just as quick to bake. You can even roll out the dough and cut them the night before, stick them in the fridge and bake them off for your family or guests the morning of!



2 cups all purpose flour
1/4 cup granulated sugar
1 tbsp baking powder 
1/2 tsp salt
1 1/2 tsp pumpkin pie spices (or just a mix of nutmeg, cinnamon, cloves and ginger)
6 tbsp cold butter
1/2 cup canned pumpkin puree
3 tbsp buttermilk or cream (a little extra for brushing)
1 large egg
Coarse sugar for sprinkling at the end

Preheat the oven to 375
In a kitchen blender, pulse together the flour, sugar, baking powder, salt, pumpkin pie spice and butter until the mixture resembles coarse cornmeal, and the butter is no bigger than a pea. 
In a bowl mix together the buttermilk, pumpkin puree and egg. Add in the flour mixture and mix until combined.
Roll out the dough to 1/2 inch thickness and cut with a circular shape into rounds, or free form triangles. Brush with more buttermilk and sprinkle with coarse sugar
Bake for 15 - 20 minutes or until golden brown and cooked throughout. 

No comments:

Post a Comment