Tis the Season for PUMPKIN!
I go bananas over PUMPKIN! (can one go pumpkins over pumpkins)? Hm…
Annnyways, I can personally contest to a bad Scone experience-or a few rather. It’s not pleasant. It’s my personal belief that Scones should be moist, tender, & soft. The contrary is seen in a lot of Scones, be it coffee shops, bakeries, etc. It’s my personal promise that if you can master these, it’ll be love at first bite. The type of experience that will hook you as a loyal lover of this almighty triangle of warm goodness for.ever. period.
- 2 cups Flour
- 1 cup Sugar
- 1 ts Baking Powder
- 1/2 ts Salt
- 1/8 ts Cream of Tarter
- 1 stick soft Butter
- 1/2 cup full fat Sour Cream
- 1/2 ts Baking Soda
- 1 regular sized Egg
- 2.5 oz straight up Pumpkin Puree (not filling) + 1 ts Pumpkin Spice
- 1/2 cup Brown
- 1 tb Pumpkin Spice (or Cinnamon if you don’t have it)
- 1/2 stick of Butter
- In your first bowl, sift together all of your dry ingredients.
- Use a pastry cutter to cut in your soft butter or use your stand mixer and blend it in.
- In your second bowl, combine your Sour Cream, Baking Powder and Egg. Allow it to fluff up and bubble.
- Slide your second bowl into your first bowl.
- Blend this together.
- Add in your spiced Pumpkin puree. (Do not overwork your dough)
- Flour your working surface well and dump out your dough.
- Try to keep it moving around as often as possible and bring it to a rough disc shape.
- Cut it in half and cut each half into three triangles.
- Lay your Scones on a well greased baking dish.
- To make the topping, take a fork and mash the Pumpkin Spice + soft Butter together.
- Take spoonfuls of this topping mixture and spread it over your Scones.
- Bake at 350 for 17-22 minutes.
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I enjoyed mine with 2 cups of PG tips.
The next day, I had them with Milk.
The third day, there were none left