Pumpkin Spice Scones
Serving Size : 8
2 cups all-purpose flour -- (can use 1 cup AP flour and 1 cup whole wheat pastry flour)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/2 cup raisins -- (optional)
1/2 cup pumpkin puree
3/4 cup heavy cream
3 tablespoons maple syrup
1 teaspoon vanilla
Preheat oven to 425 degrees F, and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flours, baking powder, salt, and spices. Toss the raisins in if using.
In a liquid measuring cup, whisk together the heavy cream, pumpkin, syrup, and vanilla. Add it all at once to the dry ingredients and mix quickly with a fork until moistened. Knead it in the bowl several times to gather any dry crumbs into the dough.
Turn dough out onto a lightly floured surface and pat it into a 1-inch thick disk. Cut into 8 wedges and place on a baking sheet. Brush the tops with cream and sprinkle with sugar.
Bake for 15-18 minutes, and serve warm.
Serving Size : 8
2 cups all-purpose flour -- (can use 1 cup AP flour and 1 cup whole wheat pastry flour)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/2 cup raisins -- (optional)
1/2 cup pumpkin puree
3/4 cup heavy cream
3 tablespoons maple syrup
1 teaspoon vanilla
Preheat oven to 425 degrees F, and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flours, baking powder, salt, and spices. Toss the raisins in if using.
In a liquid measuring cup, whisk together the heavy cream, pumpkin, syrup, and vanilla. Add it all at once to the dry ingredients and mix quickly with a fork until moistened. Knead it in the bowl several times to gather any dry crumbs into the dough.
Turn dough out onto a lightly floured surface and pat it into a 1-inch thick disk. Cut into 8 wedges and place on a baking sheet. Brush the tops with cream and sprinkle with sugar.
Bake for 15-18 minutes, and serve warm.