Scone Recipes: Pumpkin Spice Scones

by S.Q.
(Washington, D.C.)

No chunks of fruit in these sweet scones, but definitely a sweetie!

4 1/2 C. all-purpose flour

5 t. baking powder

1 t. ground cinnamon

1/2 t. ground nutmeg

1 t. salt

1/2 C. light brown sugar

1/2 C. unsalted butter, softened

2 C. canned pumpkin puree

1 1/3 C. milk

2 C. chopped walnuts or pecans

Preheat oven to 375° F. Grease two baking sheets with cooking spray.

In a large bowl, combine the dry ingredients. Cut in the butter until it is crumbly.

Add the pumpkin, milk and nuts and stir until all ingredients are moistened.

Using a large spoon, drop the batter onto the baking sheet or scone pan leaving about 2 inches between each scone. If your oven isn’t large enough to bake both pans at once, place the extra batter in the refrigerator until the first batch is finished baking. Then repeat the process.

Bake for 12 to 15 minutes, until lightly browned. Makes about 30 scones.