Hello everyone and welcome,
I have been wanting to try my hand at making scones for a while now. I wanted to try something I’ve never tried before. So I mention to my daughter’s that I am going to give scones a try and they are quite excited about it……until I say I am going to make Pumpkin Scones. The looks on their faces went from excited to thoroughly disappointed in a matter of seconds.
Those looks slightly discouraged me but I was determined to try and change their minds on their view of pumpkin. I love pumpkin everything. So I like to encourage them to just try and taste thing’s they ordinarily would not.
In the end, my oldest is just not a fan of anything pumpkin but my youngest who was the biggest skeptic……..now LOVES Pumpkin Scones! Which may mean she will be more open to pumpkin flavored items in the future. To win them both over is a wonderful victory but for today I am happy to win over, at least, one of them!
Onto the recipe……….
3 C organic spelt flour or AP
1 C organic pumpkin puree
1/3 C organic cane sugar
1/2 tsp baking soda
2 1/2 tsp baking powder
6 Tbsp organic vegetable shortening ( broken into small pieces)
1 1/4 C organic unsweetened plain almond milk
1 Tbsp organic distilled white vinegar
2 Tbsp vanilla extract
1/2 tsp pink Himalayan sea salt
2 Tbs organic cinnamon
1/2 tsp organic nutmeg
1/4 tsp organic clove
2 1/4 C organic powdered sugar
2 Tbsp + 1/4 tsp filtered water
1. Preheat oven to 425 degrees
2. Line a baking sheet with parchment paper.
3. Add your vinegar to your almond milk, stir and set aside.
4. In a large mixing bowl, combine your flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove.
5. Add your vegetable shortening to your flour mixture (aka dry ingredients.) Using your hands work it in thoroughly until your consistency is that of somewhat fine breadcrumbs.
6. Make a well in the center of your dry ingredients. Pour your milk, pumpkin puree, and vanilla extract into the well you created. Using a spatula or your hands combine until all your dry ingredients are wet. No kneading.
7. Turn your dough out onto a floured surface. This is a wet and sticky dough. Gently pat the dough out using your hands. It should be about 1″ thick. Using a biscuit cutter, cut out your scones and place them onto your parchment lined baking sheet. Gather your remaining dough and continue…..just don’t knead too much.
8. Place into your oven to bake for 12 minutes, or until lightly browned. Allow them to cool for 15 minutes on the baking sheet before you glaze them.
9. While the scones cool, make your glaze by adding the powdered sugar and water into a bowl and mixing together (*optional add a splash of vanilla extract if you desire.) Dip the tops of your scone in the glaze and place back on your baking sheet.
Now it’s time to enjoy your labor of love!
Thank you so much for taking the time to stop by, I greatly appreciate it.
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Until Next Time,