Pumpkin Scones

Once a week I have to get up earlier than usual to drive out to a rural school district.  Now that fall is officially here with winter right around the corner, that means I leave the house about the same time the sun comes up.  On days like today, the best part of my day is driving to school, watching the sun rise, and seeing all of the fall foliage light up.

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)
1 egg

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