Pumpkin Scones

So I have this rule about pumpkin. Pumpkin goods can only be eaten from the 1st of September to the 31st of December during "pumpkin season". Today I declare that rule SILLY. No limit should be placed on pumpkin goods. Why do we have canned pumpkin if not to be able to enjoy its flavor year round? Sure pumpkin smells like Fall & gets us in the mood for trick-or-treating & Thanksgiving. But let's use pumpkin every month to enjoy its nutritional value & remember the Falls of yesteryear.

These scones are DELICIOUS. (Had I obeyed my SILLY pumpkin rule I would not have enjoyed these scones for another 8 months.) So I've already made them twice. Who knew that butterscotch & pumpkin would be such complementary flavors? My favorite thing about these scones is they are classified as a breakfast food. They taste like dessert but with eggs & turkey sausage they're a well balanced start to my day. So here's to pumpkin all year long!

I trace a 9 inch cake pan on a piece of parchment paper than tuen it upside down so I can still see the circle but won't get pencil on my scone.

Recipe from Annie's Eats

Ingredients:
For the scones:
2 cups all-purpose flour
1/3 cup packed brown sugar
½ tsp. ground ginger
½ tsp. ground cinnamon
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
8 tbsp. cold, unsalted butter, cut into pieces
1/3-½ cup butterscotch chips
½ cup buttermilk
½ cup pumpkin puree
1 tsp. vanilla extract

For the glaze:
1 cup powdered sugar
¼ tsp. ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 tbsp. milk

Directions:
Preheat the oven to 400° F. Line a baking sheet with parchment paper or a silicone baking mat.

In a medium mixing bowl, combine the flour, brown sugar, spices, baking powder, baking soda and salt; whisk just to combine. Add the cold butter chunks to the bowl and stir with a fork to combine. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs and the largest butter pieces are no bigger than peas. Mix in the butterscotch chips. In a small bowl or measuring cup, combine the buttermilk, pumpkin puree and vanilla extract. Add the wet ingredients to the bowl with the dry ingredients and stir together gently just until the dough comes together. If necessary, knead a bit with your hands, but be careful not to overwork the dough or you will end up with a tough scone.

Transfer the sticky mass of dough to the prepared baking sheet. Pat the dough into a 8 or 9-inch round. Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes. Allow to cool to room temperature. Slice the dough round into 7 or 8 wedges.

To make the glaze, combine the powdered sugar and spices in a small bowl. Add the milk and whisk to combine, until a thick glaze is formed. (If necessary, add a bit more milk to achieve a consistency good for drizzling the glaze.) Use a whisk to drizzle the glaze over the finished scones (I use a plastic baggie with a tip cut off). Allow the glaze to set before serving.