well it’s right in the heart of fall now, and it’s my most favorite time of year. i absolutely love the period of time between halloween and christmas. right now skies are blue and the air is crisp and the leaves are orange and crunchy. all i want to do is drink apple cider and bake cinnamon-y things and wear fuzzy sweaters and eat pumpkin desserts. over the last two years, while living in germany, i’ve had to do without canned pumpkin because it’s not a typical item in the grocery stores there, and i’ve been away from home during the holidays since before i moved to europe. now that i’m home, you can’t even understand how excited i am for pumpkin pies and cookies and breads and cakes, and don’t even get me started about thanksgiving dinner and christmas season. last year i actually did find some canned pumpkin in KaDaWe in berlin in the imported american food section, however one tiny can was about 8 euros as i recall (over 10 bucks). it was tempting, but i couldn’t justify giving in to that. instead i patiently waited for my holiday care package to arrive later in the winter from my mom that did include a precious can of pumpkin.
since i’m back and comfortably settled in, i looked up a new way to use a can of pumpkin, and came across lots of recipes for pumpkin scones. quite a few are supposedly starbucks copycat recipes, including the one i used for these. apparently there are really great pumpkin scones there in the fall. i know of the famous pumpkin spice latte, but i’ve never tried a scone so i can’t verify how accurate these recipes are. what i can verify though is that these turned out really tasty, and very autumn-y. unlike my usual preference for crispy scones, these are fluffy and soft.
adapted from this recipe
- 2 c. all-purpose flour (plus extra if too sticky)
- 7 tbsp. sugar
- dash of salt
- 1 tbsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. ground ginger
- 6 tbsp. cold butter, roughly cubed
- 1/2 cup canned pumpkin (about half a 15 oz. can, save the rest for cookie recipe or pancakes!)
- 2 tbsp. buttermilk (if you don’t have buttermilk don’t go buy it just for this because i’m still trying to figure out how to use up mine. you can also use heavy cream or just plain milk if that’s all you have)
- 1 egg
Preheat oven to 425° F. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no big chunks of butter remain. In a separate mixing bowl, whisk together the pumpkin, buttermilk, and egg. Combine wet ingredients into the dry ingredients. Form the dough into a ball. If it’s too sticky, slowly add a bit more flour so you can at least handle it without it looking like you are wearing sticky gloves. Pat out dough onto a lightly floured surface and form it into a 1-inch thick disc. Use a knife to slice the dough into 6 equal triangle-ish pieces. Place on baking sheet. Bake for 14–16 minutes until scones turn light brown and then place on wire rack to cool.