2 c. all purpose flour
1 1/2 t. baking powder
1/2 t. salt
1 1/2 t. pumpkin pie spice (or substitution following)
6 T. butter, cut into pats
1/3 c. fresh pumpkin puree
1/3. panna (heavy cream)
6 T. brown sugar
1 t. vanilla
Preheat your oven to 425 F/ 220 C. Use a baking stone or line a cookie sheet with carta forno (parchment paper). The key to this recipe is cold ingredients! Put the butter pats in a small bowl in the frig. Mix the flour, baking powder, salt, and spices in a bowl and put also in the frig.
Mix together pumpkin puree, panna, brown sugar, and vanilla. Put this bowl in the frig and remove the butter and flour mixture. Cut the butter into the flour with a pastry blender, fork and knive, or even your fingers till the flour resembles coarse crumbles.
Take the pumpkin mix from the frig and pour it into the flour mix, stirring just until moistened. Turn the crumbly dough onto a lightly floured surface. Knead just enough to get the dough to stick together. Form in to a large circle about 1 inch thick. Carefully cut the circle into 8 pie pieces. Place on the baking sheet with pieces not touching each other.
Bake at 220 for 15 minutes or until done. Allow to cool slightly before serving. These are even better the second day.
Molasses icing:
1 T. molasses, 1 T. milk, 1/2 t. ground ginger, and enough powdered sugar to make a fairly thick icing. Drizzle on the scones.
Cinnamon icing:
1-2 T. milk, 1/2 t. cinnamon, and enough powdered sugar to make a fairly thick icing. Drizzle on.
1 1/2 t. baking powder
1/2 t. salt
1 1/2 t. pumpkin pie spice (or substitution following)
6 T. butter, cut into pats
1/3 c. fresh pumpkin puree
1/3. panna (heavy cream)
6 T. brown sugar
1 t. vanilla
Preheat your oven to 425 F/ 220 C. Use a baking stone or line a cookie sheet with carta forno (parchment paper). The key to this recipe is cold ingredients! Put the butter pats in a small bowl in the frig. Mix the flour, baking powder, salt, and spices in a bowl and put also in the frig.
Mix together pumpkin puree, panna, brown sugar, and vanilla. Put this bowl in the frig and remove the butter and flour mixture. Cut the butter into the flour with a pastry blender, fork and knive, or even your fingers till the flour resembles coarse crumbles.
Take the pumpkin mix from the frig and pour it into the flour mix, stirring just until moistened. Turn the crumbly dough onto a lightly floured surface. Knead just enough to get the dough to stick together. Form in to a large circle about 1 inch thick. Carefully cut the circle into 8 pie pieces. Place on the baking sheet with pieces not touching each other.
Bake at 220 for 15 minutes or until done. Allow to cool slightly before serving. These are even better the second day.
Molasses icing:
1 T. molasses, 1 T. milk, 1/2 t. ground ginger, and enough powdered sugar to make a fairly thick icing. Drizzle on the scones.
Cinnamon icing:
1-2 T. milk, 1/2 t. cinnamon, and enough powdered sugar to make a fairly thick icing. Drizzle on.
*If you don't have pumpkin pie spice, you can use 1/2 t. cinnamon, 1/2 t. nutmeg, 1/4 t. ground ginger, and 1/4 t. ground allspice. And if you don't have the allspice and ginger, just increase the cinnamon and nutmeg.
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