Originally posted October, 2012
I’ve been on a scone kick lately. They’re so easy to make, and with so few basic ingredients, I almost always have the stuff to make them in the house.
This recipe makes a batch of subtly sweet, slightly spicy scones. Increase the sugar slightly for a sweeter scone, or add in additional maple syrup.
The pumpkin butter itself is an easy way to make a fall classic- while it does take several hours the crockpot does all the work for you.
Maple Pumpkin Butter
1 28 oz can pumpkin puree (the bigger cans, and regular pumpkin, not pumpkin pie filling)
3 cinnamon sticks
1 tea pumpkin pie spice (or to taste)
3 table maple syrup (or to taste)
Place pumpkin and cinnamon into a small crockpot. On low heat, cook with lid propped slightly open for 4-6 hours. Stir occassionally; the butter is done when it reduces down to a desirable thickness. When the pumpkin is almost at desired thickness remove cinnamon and add maple syrup and pie spice.
Leftover butter can be refridgerated or frozen.
(Adapted from Arin Murphy-Hiscock)
2 cups all purpose flour
1 stick butter, at room temperature
3 tea baking powder
1/2 tea salt
scant 1/3 cup sugar
3/4 cup milk
heaping 1/2 cup pumpkin butter
1 tea pumpkin spice
Preheat oven to 400 F.
Mix flour, salt, sugar, and pumpkin spice in a large bowl. With a pastry cutter, mix in butter until well mixed- there should be fairly small bits of butter. Beat egg with a fork in a measuring cup, and add milk. Pour mixture along with pumpkin butter into the butter mixture and mix well.
The dough will be fairly stiff and sticky. Turn out onto a well greased cookie sheet, or one lined with parchment paper. Pat into a disk shape. Bake at 400 for 25 to 35 minutes.