Moist Pumpkin Spice Scones

Fall is my favorite time of year. My pumpkin patch was calling to me this weekend, so I decided to breakdown one of the One of our pie pumpkinssmaller pie pumpkins. I scooped out the seeds and put them aside to make pumpkin seed snacks later this week. Then I cut off the skin and gave the pieces to my chickens. I pulled out my food processor and cut the pumpkin flesh into manageable chunks. I try not to end up with soupy puree, so I tend to pulse the pumpkin and leave it a little chunkier. Pumpkin puree freezes great but it will also last up to two weeks when refrigerated in air-tight containers.

As it was cold and rainy, I figured baking something warm and “pumpkiny” would be comforting, not to mention yummy! These are super moist “spiced” pumpkin scones. Unlike traditional dry scones, these stay moist like a muffin and are excellent when slathered with butter and honey and eaten warm.

2 1/2 cups of flour

1/2 cup of firmly packed brown sugar

1 tablespoon of baking powder

1/2 teaspoon of salt

1 1/2 tablespoons of pumpkin pie spice

7 tablespoons of butter at room temperature

3/4 cup of pureed pumpkin flesh

1 large egg

Pumpkin scone mixtureMix the butter and sugar together well. Add the egg and the pumpkin. Once all of that is well mixed, add the rest of the ingredients. The mixture will be slightly sticky. If it looks too wet, you can add a little more flour.

Drop large spoonfuls onto a greased baking sheet. Bake at 375°F for 12-15 minutes or until they are set and slightly browned on top.Spoonfuls of scone mixture They will be moist, so don’t over bake them if they still seem soft.

They are terrific served warm right out of the oven with a little (or a lot) of butter. I also enjoy drizzling a little local honey on them or serving them with ice cream.

Baked pumpkin spice scones

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