Pumpkin Season is upon us! Autumn is here

Pumpkin time, lattes, decor, soups, baking, yay! I usually wait for mid September before going full on autumn, but I can’t wait this year. I love autumn it is my season! My ginger hair goes with the leaves I look better in sweaters and scarves. Boots are a slight addiction and weakness for me. As well it is just a good time to bake!

scone and coffee
Pumpkin scones and hot coffee -Autumn Perfect

Pumpkin scones are a huge hit around here, not many people will turn them down. In fact I don’t remember anyone turning them down, that is not to brag, they are just so darn good. They are moist and delicious and gobbled up quick. So I am going to share my recipe with you so you can wow your family too. They are simple to make as are most my recipes, because I don’t have patience for fussy recipes. The exception is my pumpkin cheesecake, which is still not overly labor intensive but that’s for another day.

Who loves pumpkin?!
Step one – Early spring just after last frost, plant several pumpkin seeds. This is crucial if you want to make pumpkin anything in the
fall
Step two – Wait 85-125 days for pumpkin to grow and mature
Step three – Like Hell!!

Ok in all seriousness, growing pumpkins is great and fantastic and we all think of Linus waiting for the great pumpkin. But for this just buy a can of pumpkin.

crumbly flour mix
flour mix with butter added

Pumpkin Scones

2 cups flour (I use my gluten free blend)
7 Tablespoons of sugar (I use brown sugar cause I like it better)
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ginger
1/2 cup cold butter*
1/2 canned pumpkin
3 Tablespoons half and half (coconut milk also works)
1 large egg
chopped candied or crystalized ginger (option, but a tasty one)

scone batter
Scone batter rounded and cut

1. Preheat oven to 425. Lightly oil a baking pan or cover with parchment paper. (I use a baking stone and they come out lovely)
2. Combine flour, sugar, baking powder, salt and spices in a large bowl. Using a pastry knife cut butter into dry ingredients until
mixture is crumbly and no chunks of butter are obvious.
3. In separate bowl whisk together pumpkin, half and half and egg. Fold wet ingredients into dry ingredients. Add pieces of ginger.
Form dough into a ball.
4. Pat out dough onto a lightly floured surface and form into a 1 inch thick round. Cut into slices and place on baking sheet
5. Bake for 14-16 minutes. Scones should start to turn light brown. Place on wire rack to cool
*I recently used vegan margarine instead of butter for a complete dairy free version, worked out perfect!

Scones fresh out of the oven
I bake on scones on bakers stone

This recipe suggests a spiced glaze on top, I have included it but never personally used it as I find these are amazing as is.
Spiced Glaze
1/2 cups powdered sugar
1 Tablespoon milk
1/8 teaspoon cinnamon
pinch of each nutmeg, ginger and cloves
Combine and drizzle over cooled scones

I hope you enjoy this recipe and use it to help kick off your autumn season.
What are some of your favorite autumn recipes?

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