Today was the last Wednesday that some precious lady’s met in our home for Bible Study. The study was a 6 week study and since it was Fall, I tried to bake something pumpkin each Wednesday. Today I knew that these pumpkin scones would make the perfect treat for our last study. Served with butter and apricot jam, they were a hit. My sweet Shannon, who had sent me packets of flavored sugar a few weeks back, had sent multiple flavors of sugar. So today, before baking I sprinkled on the Salted Caramel and that added to the already delicious flavor.
2 1/2 cups sifted flour
1/4 cup firmly packed light brown sugar
1 tables baking powder
1 heaping teas ground cinnamon
1 teas pumpkin pie spice
1/2 teas salt
1/4 lb (1 stick) cold butter, cut into chunks
3/4 cup canned pumpkin
1/2 cup whipping cream
Stir together the dry ingredients. Then, using a pastry cutter, cut the butter into the dry ingredients until mixture resembles pea size crumbs.
In a small mixing bowl, combine 3/4 cup canned pumpkin and 1/2 cup whipping cream. Whisk until combined and then pour over the dry ingredients. Stir just until flour mixture and pumpkin mixture are just combined. Turn out onto a floured piece of waxed paper or counter. Using rolling pin, roll out to about 1″ thickness. Remember the less you handle the dough, the more flaky it will be. The more you handle it, the tougher it will be. Using a biscuit cutter, (I used a juice glass because it gave me the size I wanted) cut dough into equal portions and place on baking sheet. Sprinkle sugar over the top.
Bake in preheated 375 oven for about 20-25 minutes, or until they test done.