Pumpkin Scones moved

I am in the process of moving all the recipes from our family website because I hope to get that updated again with new family stuff and this recipe stuff all on this blog.

So, the first of the recipes is here!  A perfect one for Fall.

I based this recipe on a copycat Starbucks Pumpkin Scones recipe I found online but have since modified it to make it easier and cheaper to make.  I have a few versions and often make substitutions depending on what i have in house so I will try to share those as well.  Here we go.

Pumpkin Scones with Caramel Frosting

Ingredients

  1. 1 1/4 C. all purpose flour
  2. 3/4 C whole wheat flour
  3. 1 1/2 t. baking powder
  4. 1/2 t. salt
  5. 1 t. cinnamon
  6. 1 t. pumpkin pie spice
  7. 6 T. unsalted butter
  8. 1/3 C pumpkin puree
  9. 1/3 C. heavy cream
  10. 3/4 C. brown sugar
  11. 1 t. vanilla

Directions

  1. Preheat oven to 425 and line cookie sheet with parchment paper. Cut butter into small pieces and put in fridge in bowl. In another bowl combine pumpkin, cream, brown sugar and vanilla and whisk together well. Put this is fridge also. Combine all dry ingredients in a large bowl and add butter pieces. Use pastry blender to combine or cut in with knife till it resembles coarse crumbs. Try not to have any huge chunks of butter. Then add the liquid mixture all at once and stir with a wooden spoon till everything is moistened. The dough will be crumbly. Turn mixture onto counter and push pile together and knead a few times. Try to stop before it gets sticky. Pat into a round circle about about 1 inch thick and cut with your pizza cutter into wedges. Should make 8 large scones or you can make more cuts and do smaller ones. Place on baking sheet and bake for about 15 minutes. Remove to cool on wire wrack and frost with caramel frosting or eat plain.   I have also added semi sweet chocolate chips by pressing a few into the unbaked scones.  Delish!
I have made these a bit more frugal with leaving out the heavy whipping cream and just adding an equal amount of whole or 2% milk.    I usually place all the dry ingredients in my food processor and combine.  Then I add the pumpkin mixture and pulse till it forms a ball.  Proceed as usual.
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