Fall is in the air and nothing is better then a little pumpkin. Sunday morning breakfast consists of cappuccino and a pumpkin scone. Making scones could not be easier.
- 2 cups all purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 6 tablespoons butter (cold and diced)
- 1/2 cup pumpkin puree
- 2 tablespoon heavy cream
- 1 egg
- 1 teaspoon vanilla
- raw sugar
- 1/2 cup nuts (optional)
Place flour, sugar, baking powder, spices in bowl of food processor. Add butter, pumpkin, egg, cream and vanilla and start pulsing. Pulse until ingredients form a dough ball. If ingredients seem dry add another tablespoon of cream.
Turn dough out on lightly floured surface. Pat into a circle about 3/4 inch thick and 6 to 7 inch in diameter. Cut into 6 wedges. Brush with heavy cream or extra virgin olive oil and sprinkle with raw sugar.
Bake at 425° for 13 to 17 minutes.
Icing (optional):
- 1 cup confectioner’s sugar
- 3-4 tablespoons heavy cream or milk
Mix together, adding cream/milk to the proper consistency (pourable but still thick). Drizzle over scone.