Fall is in the air! Kind of.
Fall weather in Alabama doesn’t actually start until late October or early November, but that doesn’t mean we won’t be in the fall spirit! The October issue of Food Network Magazine contained a “50 Things to Make with Canned Pumpkin” pullout with many recipes that sound divine. I have never made scones before so I thought it was about time I tried my hand at it. This recipe is quick to make and requires few ingredients.
- 2 cups flour
- 1/3 cup sugar
- 1 Tbsp. baking powder
- 1 tsp. pumpkin pie spice
- 1 stick cold butter, cubed
- 2/3 cup canned pure pumpkin (a 15oz. can is plenty)
- 3/4 cup cream
Preheat oven to 400 degrees. In a large bowl, whisk together the flour, sugar, baking powder, and pumpkin pie spice.
Work in the butter with a pastry blender
In a separate bowl, whisk together the pumpkin and cream.
Pour into the dry ingredients and mix with a spatula until combined.
Lightly flour a surface and pat out your dough into an 8-inch square. Cut into 16 triangles, transfer to a baking sheet, and bake for 15-20 minutes.
YUM!! Who cares if it doesn’t feel like fall yet? These are definitely worth making right now.