Pumpkin Scones


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.

Pumpkin Scones

(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

1 egg

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.


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