We came home to happy kids, (they were actually excited to see Jane's tan) a very clean house, raspberries still waiting for me to pick, (Yeah!!) and one last pretty stale Pumpkin Spice scone. Our little babysitter Rachael is a great cook. We Face Timed the kids one night right in the middle of making these scone and I was sure glad there was one left for me to taste. Stale or not, these were so yummy! I would have never thought to make Pumpkin scones. I like berries, or cinnamon chip in mine, but I will forever be grateful for Rachael's scones.
My house now smells amazing, and I am happily enjoying eating my Pumpkin Spice Scone and loving Fall. I should do this more often. Enjoying the now, not wishing for tommorrow:) Love ya!
Rachel's Pumpkin Spice Scones
2 cups all-purpose flour (can use 1 cup AP flour and 1 cup whole wheat pastry flour)
1/2 - 3/4 c. sugar depends on how sweet you want them
1 T baking powder
1 T baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 c cornmeal
1 cube cold butter
1/2 cup pumpkin puree
3-4 T heavy cream
1 large egg
Preheat oven to 425 degrees F, and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flours, baking powder, salt, and spices. cut butter into the dry ingredients with your fingers or a pastry cutter.
In a liquid measuring cup, whisk together the heavy cream, pumpkin, and egg. Add it all at once to the dry ingredients and mix quickly with a fork until moistened. Knead it in the bowl several times to gather any dry crumbs into the dough.
Turn dough out onto a lightly floured surface and pat it into a 1-inch thick disk. Cut into 8 wedges and place on a baking sheet. Brush the tops with cream and sprinkle with sugar if you want. I drizzled a glaze on mine when they were warm.
Bake for 15-18 minutes, and serve warm.
1 c. Powdered sugar
1/2 t cinnamon
1-3 T milk
Combine together and add more milk to thin. Drizzle on warm scones.