All season long I’m taking advantage of all the flavors. I know according to Starbucks, it’s already peppermint mocha time, but my heart still says pumpkin and will until I make myself sick of it.
Scones are one of my favorites to make because they can easily be adjusted to suit your needs and they’re the perfect size for a single serving. They’re tender, fluffy, and a little crispy on the edges – just peeerfect with the chilly morning’s coffee.
Baking basics: mix dry ingredients separately.
Beating the egg before adding it is necessary.
The mixture is crumbly but don’t worry!
Keep your butter in the refrigerator until you use it & grating it with is cheese grater is so much easier than cutting it up.
Work QUICKLY so your hands don’t melt the butter. Only a few kneads are needed.
Cut into an X and spread pieces out.
Place on top rack and avoid opening the oven all the heat stay in the oven.
1 ¾ cup unbleached all purpose flour
¾ cup packed brown sugar
1 tsp. baking powder
¼ tsp. salt
¼ cup (heaping) canned pumpkin
1 tsp. pumpkin spice extract
1 large egg, beaten
2 tsp. vanilla extract
½ tsp. nutmeg
1 tsp. cinnamon
2 tbs. butter
3 oz. cream cheese
2 tbs. brown sugar
1 tsp. cinnamon
Preheat oven to 350°F
Combine flour, brown sugar, salt, cinnamon, nutmeg, and baking powder; mix well. In a separate bowl, combine pumpkin, egg, vanilla and pumpkin extract; combine those well.
Slowly add wet ingredients to dry and stir continuously. The dough is going to be crumbly!
Use a cheese grater to grate butter into dough. Fold over until combined (work fast so butter stays cold!)
On a floured counter top, place dough and form into a disk. Place on cookie sheet lined with parchment paper. Cut the disk into four pieces (cut like an X). Spread out pieces a little, and place in the oven for 22-24 minutes.
For spread: Mix all ingredients together! Spread on Scones. Or pipe on using ziplock baggie.