These were a new test recipe based on my original scone recipe. The texture of the pumpkin made it crumble perfectly. Give these a try!
2 and 1/2 cups all-purpose flour
6 tbsp granulated sugar
1.5 tsp pumpkin pie spice
2 1/2 tsp baking powder
1/2 tsp salt
1 stick butter, frozen
1/3 cup pumpkin puree
1/3 cup heavy cream (plus more for brushing)
1 and 1/2 tsp pure vanilla extract
1/2 cup white chocolate chips
Mix dry ingredients (flour, sugar, pumpkin pie spice, baking powder, and salt) in a bowl. Grate and add frozen butter. Mix well.
In a bowl mix pumpkin, cream, egg, and vanilla.
Add wet ingredients to dry ingredients and mix well.
Shape into rectangle (approx 10 inches by 3 inches). Cut in quarters vertically, and half horizontally. Cut each of those squares in half vertically to make triangular shaped scones.
Brush with cream and top with turbinado sugar. Bake for 15 minutes at 400˚F. Makes Alternatively, dough can be frozen for up to three months.
Melt white chocolate in microwave and drizzle over scones after they’ve cooled.