Pumpkin Scones

These are by far the best scones I have ever made.  Their cinnamon scent and pumpkin flavor are also a crowd-pleaser.  Some people love super sweet scones, topped with icing, but a “true” scone is more like a sweet biscuit, which these are.  Put some butter on them and they will practically melt in your mouth.

2/3 cup of organic canned pumpkin

1/2 cup buttermilk (you can cheat on this, see below*)

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon pumpkin pie spice

1 teaspoon backing soda

4 cups flour

1 cup sugar (if you ice your scones reduce this to 1/2 cup)

2 teaspoons baking powder

1/4 teaspoon cream of tarter

1 teaspoon salt

1 cup butter

1 egg

1 cup raisins (optional)

1) Heat the oven to 350 degrees

2) Mix pumpkin, milk and egg in a medium bowl.

3) Mix the dry ingredients together then cut the butter into them with a pastry cutter or a fork.

4) Pour the wet ingredients into the dry mixture and blend until “just moist”.

5) Put flour on a dry surface or pastry mat.  Remove the dough from the pan and knead it slightly on the floured surface.

6) Roll or pat dough flat into a 3/4-inch thick circle.

7) Cut circle into 12 wedges.

Place the wedges at least 2 inches apart on a greased or non-stick cookie sheet (I usually need two or more).

9) Bake for 12-15 minutes until golden brown on bottom.

*If you do not have buttermilk, add a splash of vinegar to regular milk as a substitute.