Scones - Pumpkin Scones Recipe

While I await the article to post on Italian Biscotti from my guest contributor, I shall skip ahead this week and post on Scones.

Scones are small quick bread (although dryer than what we think of as a quick bread) that originated in Scotland. Like French Madeleine cookies, scones were not readily available in this country until recent years. Now it seems every bakery cafe in the U.S. has at least one or more varieties. Their slightly dry, slightly sweet texture and taste make them well suited to enjoy with coffee. In Great Britain scones are the traditional accompaniment to afternoon tea time, served with jam and cream.

Now, just in time for you to serve to your Thanksgiving guests.....

Pumpkin Scones

Ingredients:

• 2 1/4 cups all-purpose flour (by the way, my favorite brand for all my baking is King Arthur)
• 1/4 cup packed brown sugar
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. ginger
• 1/8 allspice
• 1/8 tsp. nutmeg
• 1/4 tsp. salt
• 1/2 cup butter, chilled
• 1 large egg, beaten
• 1/2 cup Libby's brand canned pumpkin
• 1/3 cup milk

Instructions:

1. Preheat oven to 400 F.
2. In large bowl of electric mixer combine flour, brown sugar, baking powder, baking soda, spices, and salt. With a pastry blender cut in the 1/2 cut chilled butter until mixture looks like coarse crumbs. Make a "well" in the center of the dry mixture and then set aside.
3. In a separate bowl combine egg, pumpkin, and milk. Add the egg mixture into the well of the dry mixture. Stir just until moistened.
4. Turn dough out onto a lightly floured surface. (Tip: I like using freezer paper for all my doughs, lightly flouring it. Not only does my dough roll out with minimal sticking, but it makes clean up a breeze.) Knead dough by folding and pressing gently until nearly smooth. Pat dough into an 8 inch circle and then cut into 12 pie shaped wedges.
5. Place wedges 1 inch apart on an ungreased cookie sheet. Bake for 12 to 15 min., or until golden. Remove scones from the cookie sheet and cool for about 5 min.
6. Serve warm with jam.

Have a Happy Thanksgiving, and, as always...Happy Baking!