Pumpkin Scones

Now here’s a reason to rise and shine on Saturday morning. Make a pan of pumpkin scones, better yet, make two pans and freeze one. I do it all the time to savor fresh scones later. Cool completely, wrap in aluminum foil and place in a gallon size freezer bag. Squeeze the air out. I reheat a thawed scone in the microwave for forty-five seconds to a minute or I reheat them in the foil in the oven (only if I already have it heated for another reason). You could wait to ice the freezer scones when they are thawed or re-ice the scones to give them a fresher taste once they’re thawed and re-heated. Either way, you save yourself a lot of time and energy making two pans verses one. Give freezer cooking (baking) a try!

 

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Adapted from the Shoebox Kitchen

Pumpkin Scones

Ingredients

  • 2 cups whole wheat pastry flour
  • 1/4 cup (I use 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 (I use frozen, thawed room temperature homemade puree)
  • 3 tablespoons milk
  • 1 large egg
  • Icing Ingredients:
  • 1 cup powdered sugar mixed with
  • 2 tablespoons milk

Instructions

  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper or silpat.
  2. In a mixing bowl, whisk together the pumpkin, milk, and egg. Set aside.
  3. Mix the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the cubed butter on to in a large food processor bowl (or the bowl of your stand mixer).
  4. Pulse slowly until the consistency reaches coarse cornmeal (pieces of butter should be no larger than a small pea). Alternatively, you could do this in a mixer.
  5. Gradually fold the wet ingredients into the dry ingredients. I barely pulse and incorporate the wet with the dry folding with a spatula at the end.
  6. On a well-floured surface, flatten and form the dough into a circle.
  7. Cut into desired triangle slices using a pizza wheel dipped into flour.
  8. Bake for 15 minutes or until lightly browned.
  9. Cool slightly and brush or drizzle with icing.
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Click here for freezer pumpkin puree.

What’s your favorite scone?

 

 

 

 

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Comments

  1. Karen Golden says:

    Just discovered your website yesterday. Enjoying it very much as I also use my freezer often (though not as well as you) and cook for friends/community in need. Learning much and thought I’d share a tip for scones (I host a lot of teas). I form my dough into a long rectangle, then score into squares and then score triangles. Freeze on same flat surface. When almost frozen snap them off and wrap individually in wax paper etc… and then in ziplock. Pull out of freezer and lay on cookie sheet to thaw while oven is warming and then bake as directed. This way I can have a variety of scones (two pumpkin, two dried cranberry, two chocolate chip) in an instant.

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