How to make Pumpkin Scones
Scones can be eaten anytime and is great either for morning brunch, coffee or with the afternoon tea. Pumpkin scones with pumpkin butter might be the ideal thing during pumpkin season as they are available in abundance and on top of all very healthy too. Pumpkin scones can be made to be eaten by kids who do not relish to eat pumpkins in any other form.
Ingredients required for making pumpkin scones are: two cups of flour, half cup of brown sugar, half teaspoon of nutmeg, quarter teaspoon of ground ginger, quarter teaspoon of allspice, half teaspoon of ground cinnamon, one teaspoon of baking powder, quarter teaspoon of baking soda, quarter teaspoon of salt, half cup of unsalted cold butter, one third cup of butter milk and half cup of pumpkin and one teaspoon of vanilla extract.
The flour, spices, baking soda, baking powder, salt and sugar should be mixed together in a big bowl. Butter should be cut down into smaller pieces and folded into the flour. The whole mixture should resemble coarse crumbs. In another bowl, buttermilk, vanilla and pumpkin should be mixed well. Both the mixtures should be combined so that dough is prepared. It is better not to over mix it.
The prepared dough should then be transferred to a slightly floured surface and should be kneaded well for three or four times. Then the dough should be patted or shaped in the form of a circle with one and a half inch thickness. The dough should be sliced into half and then need to be cut into pie shape wedges. The egg glaze can be brushed on top and then sprinkled with sugar (preferably turbinado sugar) and baked for at least twenty minutes. This quantity can make six delicious pumpkin scones.