It seems that most food blogs are currently addicted to playing with pumpkin in their kitchens. I am more than okay with this because I absolutely adore pumpkin treats of any kind. In fact, I even have a whole Pinterest board dedicated to this orange squash.
Anyway, my apologies to you if you aren't quite so in lust with this fall favorite because I'm jumping on the blogosphere bandwagon with a pumpkin scone recipe...
Okay, so these aren't paleo approved but not to worry - I've been sticking to my caveman meals! I made these scones last year and never ended up posting about 'em. They've hung around my archives all year, waiting for their chance to hop onto the blog. Sadly, these are nothing more than a memory. *sigh*
A delectable memory, though. The pumpkin and cinnamon chip combo paired perfectly and just screamed "fall." The outside of the scone had a great crunch, thanks to a generous sprinkling of coarse sugar, while the insides were perfectly moist and tender. And while the leftovers were great, be sure to enjoy one (or two!) straight from the oven. :)
Harvest Pumpkin Scones with Cinnamon Chips
Recipe from King Arthur Flour
Makes 12 scones
2 3/4 cups all purpose flour
1/3 cup white sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup cold butter
1 cup to 2 cups cinnamon chips [Also suggested: chocolate chips or minced crystallized ginger]
2/3 cup canned pumpkin
2 large eggs
coarse white sparkling sugar, for topping
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
2. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
3. Stir in the ginger and/or chips, if you're using them.
4. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
5. Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.
6. Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
7. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins) or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick.
8. Brush each circle with milk, and sprinkle with coarse white sparkling sugar [or cinnamon sugar], if desired.
9. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
10. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
11. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
12. Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
13. Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.