Pumpkin Spice Scones
Happy Halloween ’13! Today I’m posting one of my new favorite ways to use roasted pumpkin. If it’s very, very cold in your area tonight, you can run out and snatch your Jack o’ Lantern off the porch once all the trick-or-treaters have gone home and salvage it for roasting and baking.
Just clean it out well, scrape and dispose of the layer that was exposed to the night air, if you like, and plop it in a baking pan. I cut mine in half and turn the pieces cut side down. After about 45 minutes in a 350 degree oven, Jack will be ready for pureeing and freezing.
I freeze mine in 16 oz. containers because I use a pie recipe that calls for 2 cups of pumpkin puree per deep dish pie.
For the scones, you will only need a cup of pumpkin.
3 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1 c. sugar + 2 T for the topping
1/2 tsp. cinnamon + 3/4 tsp. for the topping
1/2 c. butter
1 c. pumpkin puree
Heat oven to 350 degrees.
Sift together the dry ingredients.
Work in the butter with your fingers until it is well combined with the flour mixture.
Just until the dough comes together, mix in the pumpkin.
Press onto a parchment lined baking sheet in any shape you like. A rectangle or square makes scoring into triangles easy. But cookie cutters could also be used.
Cut the dough into shapes.
Mix together the cinnamon and sugar to make the topping.
Sprinkle the entire surface of the dough with the cinnamon sugar.
Bake for 30 minutes. Follow your scored lines to cut out the scones. Cool them on wire racks. Package in airtight containers.