A cup of coffee and the antics of a local radio morning show also help.
On these earlier mornings I like to have something quick to eat before I leave the house. Or something I can eat on the road. These pumpkin scones are perfect with tea or coffee in the morning. And they make your kitchen smell like autumn!
You will need:
2 cups all-purpose flour
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
6 Tablespoons cold butter, sliced into 1/2 inch chunks
3/4 cups canned pumpkin puree
3 Tablespoons half-and-half (whole or 2% milk are acceptable)
Go ahead and preheat your oven to 425 F (prep won't take that long).
In a large mixing bowl, combine flour, sugar, baking powder, salt, and spices. Toss chunks of butter in the flour mixture. If you have a pastry blender, use it to blend the butter into the flour mixture. If you don't, a pair of forks will do the trick. Cut and blend butter into the flour until the mixture takes on a corn meal texture and no large chunks are left.
In another bowl, whisk the pumpkin, half-and-half, and egg. Pour into the flour mixture and stir until well combined.
Dump out onto a floured surface. Shape into a rectangle approximately 4 x 12 inches. Cut into 3 squares. Then cut an X through each square, forming 4 triangles. You'll have 12 scones in all.
I like to use a pizza cutter to make my cuts.
Place on a greased baking pan and bake for 15 minutes. Let cool slightly and remove to cooling rack.
These are great plain, but phenomenal with chocolate or cream cheese frosting.
- The Pink One