Mon Mar 10, 2008 2:28 pm
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|I love making scones! They are always warm and comforting and perfect either on their own or next to a bowl of soup. This time, I thought it would be interesting to make them a little different. Since pumpkins are in season and I happened to make a nice batch of pumpkin butter the other day, I figured that would flavor the scones nicely.|
Cost Per Serving:
Pumpkin butter is a very versatile pumpkin spread. You can either make it using canned pumpkin, or preferably fresh, and then it's cooked with various spices and some sugar. It's quite easy as a matter of fact and nice to have on hand for situations like this.
The pumpkin butter was actually perfect in the scones. It made them moist and flavorful, and I also helped the taste along a little by adding some cinnamon and nutmeg. I served these with some additional pumpkin spread as well as butter. And to go with this, we made pumpkin lattes...
- 1 cup of flour
- 2 teaspoons of baking powder
- 1/8 teaspoon of baking soda
- 1/8 teaspoon of salt
- ¼ teaspoon of ground cinnamon
- 1/8 teaspoon of ground nutmeg
- 2 tablespoon of butter, chilled and cut in small cubes
- 2 tablespoons of pumpkin butter
- ½ cup of milk
Mix all the dry ingredients together in a work bowl. Add the butter and work quickly with your fingertips to incorporate it into the flour mix. In a separate bowl, mix the milk and the pumpkin butter together. Add it to the flour mix and fold the batter together quickly with a wooden spoon. Don’t over-work the dough!
Pour the dough (it will be quite loose) on to a sheet pan, either covered with a silpat or parchment paper. Form it into a circle. Run a knife through it to make four “cakes” – the dough is loose and might not really separate, that’s just fine. Poke each “square” with a fork about 3 times.
Bake in 425 degree oven for about 8-10 minutes. Serve with butter and additional pumpkin butter.