On my way into work, I biked past countless jack-o-lantern graveyards. People lay the pumpkins down to rest on the edge of the street after they valiantly served their purpose last Wednesday night, flickering to light the porches and welcome hungry trick-or-treaters.
Some people paid the pumpkins very little respect, barely noticing as they molded or laughing as passing cars squashed them to pieces. Determined to properly appreciate these poor pumpkins, I decided to bake their departed cousins into a sweet treat to celebrate their lives, even after their deaths.
These simple yet elegant pumpkin scones honor the end of the Halloween season as well as prepare for the big Thanksgiving feasts to come. They even embody their deceased forefathers with their soft interiors and crisp sugary outsides. (They’re just as cute and irresistible too—I definitely couldn’t stop at just one!)
To increase the pumpkin flavor, omit the vanilla and substitute one more tablespoon of pumpkin purée for a tablespoon of milk. Serve warm or cold for breakfast, brunch, or dessert!
- Preheat the oven to 425°, and lightly coat a baking sheet with nonstick cooking spray.
- In a large bowl, whisk together the flour, ¼ cup of sugar, baking powder, baking soda, and salt. Cut in the butter with the back of a fork or two knives. Stir in the 2 tablespoons of milk, pumpkin, and vanilla until a wet dough forms.
- Divide the dough into 6 equal parts, and shape each into a ball. Place on the prepared baking sheet, and brush the tops with the remaining 1 teaspoon of milk. Sprinkles the tops with the remaining ½ teaspoon of sugar, and bake at 425° for 12-15 min or until golden. Cool on the pan for 5 min before turning out onto a wire rack to cool completely.
yum! what a lovely breakfast treat 🙂
Thank you! What really makes them wonderful is how quickly they come together! Less than 15 minutes in the oven; what could be better??
Looks wonderful! These sound perfect slathered with some honey butter. Yum!
Thanks! That’s exactly what my guy said after tasting one… So it must be true! Enjoy!
These were delicious! I modified the recipe slightly and used oat flour instead of regular flour. Do you have nutrition info for these by chance? Thanks so much for a great recipe!
My pleasure Jenna; I’m so happy you enjoyed them! I just added the Nutrition Information in a link below the recipe. I haven’t gotten a chance to add the Nutrition Information to all of my old recipes; I have at least 2 years worth of recipes left to go. Yikes!
Thanks, I’m going to try with oat/multigrain flour today!
I’m so excited to hear what you think of these scones Sharmika! 🙂