Pumpkin Scones

This past weekend, my best friend Katie came back home for a short visit! Katie and I have been best friends since we were 14. We were kind of inseparable in high school. We might've even had a mashup name ala celebrity couples...and it might've been Katassie (you know that has a nice ring to it, shush). Anyway, it was wonderful to see her again and catch up! She was only in town for a few days, and we decided baking had to happen at some point in the weekend.

Since its starting to feel like fall these days (which in Florida means its now about 86F in the middle of the day instead of 96F. Rejoice! Fall is here! Break out the sweaters at your own risk, though), Katie and I wanted to make something pumpkin related.

Once it hits mid-September, I believe pumpkin everything is fair game. And once it hits October 1st, pumpkin decorations and tablecloths are brought out without delay. So of course, pumpkin scones happened.

Katie and I adapted this recipe from Joy of Baking. We omitted the raisins and walnuts and included a half teaspoon of nutmeg and a half teaspoon of pumpkin pie spice as well as the cinnamon and ginger. Because the humidity was making our dough extra sticky, we also added an extra 1/4 cup flour. We also baked to the sweet sounds of Beyoncé on Spotify and it made the entire experience that much more fun. Baking to Beyoncé or the Beatles should be an experience everyone tries once, I think.

Pumpkin Scones:

2 1/4 cups all purpose flour (*You may not need the extra 1/4 cup flour)

1/3 cup  light or dark brown sugar

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp nutmeg

1/2 tsp pumpkin pie spice 

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup cold unsalted butter, cut into pieces

1/3 cup buttermilk

1/2 cup fresh or canned pure pumpkin

1 tsp pure vanilla extract

Directions: 

1. Preheat oven to 400F. 

2. In a large bowl, mix together all the dry ingredients (2 cups flour, sugar, spices, baking soda, baking flour, salt). Cut in the butter with a knife, then use two knives, a pastry cutter, or your fingers to work the butter into the flour mixture. The mixture should resemble fine crumbs when you're finished.

3.  In a separate bowl, combine the buttermilk, pumpkin, and vanilla. 

4. Make a well in the middle of the flour mixture, and then pour the pumpkin/buttermilk mixture into the center. Using a wooden spoon, stir together until a soft dough forms. *If the dough is still pretty wet, add in the remaining 1/4 cup flour until the dough is a little firmer. Make sure not to over work the dough.

5. Transfer the dough to a floured surface and knead the dough into a large flat circle, about 1 1/4 inches (4 cm) thick. Cut the circle in half, then cut each half into four smaller wedges (you could cut these wedges even smaller for mini scones).

6. Place the scones on a parchment-lined baking sheet and bake for 15-20 minutes, until scones are golden brown. You can use a cake tester or a toothpick to check if they are done in the middle. 

7. After baking, let cool for a few minutes then enjoy with butter, cream cheese, or Devon cream!

They turned out great! They also kept well overnight; I thought they tasted even better the next day, actually. I think if I made this recipe again, I would include about 1/3 or 1/2 cup of chocolate chips. I absolutely love chocolate and pumpkin together. These scones are delicious with a hot cup of tea.