I have a new favourite recipe. I was craving something pumpkin this morning and even though it took ALL morning for me to finally finish these (due to homeschooling, babysitting and a cranky glued to the hip baby), they were totally worth the persistence!
Now...a big part of me wants to keep these my little secret, but alas, they are just too yummy not to share with you all!
- 2 cups all purpose flour ( I used whole wheat)
- 1/4 cup plus 3 tablespoons granulated sugar (we used turbinado)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 6 tablespoons cold butter, cut into 1-inch cubes
- 1/2 cup canned pumpkin (we used our fresh pumpkin puree)
- 3 tablespoons half-and-half (I used full cream)
- 1 large egg
Mix the pumpkin, cream and egg in a small bowl. In another large bowl, combine all the other ingredients and work them together until the butter is crumbly. Add the pumpkin mixture and mix until just combined. Roll into a circle and use a pizza roller to cut into triangles. Place on parchment paper lined baking sheet and bake for 15 minutes at 425.
Mix a cup of powdered sugar, 2 tbsps of milk and a tsp of maple extract (optional). Brush over warm scones. Sprinkle with chopped pecans.
Combine 1/2 cup of powdered sugar, 3/4 tsp of cinnamon, 1/4 tsp maple extract and just moisten with some milk. Put in a plastic bag, cut off the bottom corner and pipe over scones. YUM.