It's only September, and I've already began to crave all things pumpkin. When I saw Johanna's pumpkin scones on the Sugar High Friday #34 round-up, I was immediately sold, loving both pumpkin and scones. They're quite good on their own, but I decided to "Americanize" a batch of these traditional Australian treats them by sweetening them a bit and adding pumpkin pie spices (my apologies to Australia for messing with a good thing). So try the original version here, or try my bastardized American version below- both are very good in their own way.
Makes 6 giant or 12 smaller scones.
2.5 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
4 tbsp sugar
5 tbsp butter, chilled and cut into cubes
1/2 cup pumpkin puree (not pie filling)
1/2 cup milk
1. Preheat oven to 425 F
2. Mix together flour, baking powder, salt, cinnamon, cloves, nutmeg, and sugar in large bowl.
3. Cut butter into flour mixture with fingertips or pastry blender until mixture resembles coarse meal, with chunks of butter no larger than peas.
4. Mix together pumpkin and milk in a separate bowl, then add to flour/butter mixture. Stir until dough forms a shaggy mass, being careful not to overmix (dough should be a little dry, but if it's really not coming together add 1 or 2 more tablespoons milk).
5. Turn dough out onto floured work surface and knead a few times until a cohesive ball of dough is formed. Either roll dough out 3/4 inch thick and cut with biscuit cutters, or (even easier), form dough into 2 disks, 3/4 inch thick, and cut each disk into 6 wedges. If you want larger scones, form dough into one big disk and cut it into 6 wedges.
(*optional: at this point if you want you can brush the tops of scones with milk and sprinkle raw sugar on them for extra sparkle and sweetness*)
6. Bake at 425 F until very lightly browned, about 12-15 minutes for small wedges (larger scones will take up to an additional 10 minutes).
7. Cool on rack.