Pumpkin Scone Recipe

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Try this pumpkin scone recipe when you're in the mood for a sweet autumn harvest treat.

Makes 12 large or 24 small scones

Preheat oven to 425 degrees and line a baking sheet with parchment paper.

Sift together

2 and 1/4 cups all purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon pumpkin pie spice

1/2 teaspoon strong cinnamon (Vietnamese cinnamon is good)

1/2 teaspoon allspice

1/2 teaspoon nutmeg

with 2/3 cup sugar. If you choose low calorie or alternative sweetener like stevia, please check their conversion recommendations.

Add 2 tablespoons of chilled unsalted butter chopped into small pieces (soy or vegan margarine works great also). Gently work the flour-butter mixture with a pastry blender until the dough looks like coarse meal.

Tip: Overworking the dough can make this pumpkin scone recipe tough and heavy–-be gentle when mixing.

In a separate bowl, beat together

1 large egg, or 2 egg whites (you may substitute soy milk)

1 cup homemade or canned plain pumpkin puree

1/2 teaspoon vanilla

Add to flour mixture and stir just until blended.

If you are making large triangular scones, pat the dough into a circle and cut into wedges.

If you want a special cut shape, put all the dough onto a lightly floured surface and roll out to 3/4 inch thickness. Use your cookie cutter or selected shape.

If you are making smaller triangles, divide the dough in half and pat into two rounds, then cut into wedges.

Place on the baking sheet, bake for 10-12 minutes until lightly golden. Cool on wire racks.

Drizzle with pumpkin spice icing:

Mix ½ cup powdered sugar with 1/4 teaspoon pumpkin pie spice and 1-2 tablespoons milk, cream, or soy milk.

Serve warm with a cinnamon or ginger green tea to help you warm up when those mornings turn crisp and the leaves start to fall.

They are also wonderful for an autumn tea, or a Christmas tea.

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