Pumpkin Scones

This past weekend, I made pumpkin scones...and boy did they hit the spot!  I had some left over pumpkin puree {from this recipe} so I was determined to make something yummy with it.  These scones were super easy and tasted just like the ones at Starbucks...if not better!

I skipped out on the frosting that went on top, and instead opted to sprinkle some cinnamon.  They were just perfect that way...still sweet but not overpowering.

Recipe adapted from East 9th Street

2 cups all-purpose flour

7 Tablespoons sugar

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6 Tablespoons cold butter

1/2 cup canned pumpkin

3 Tablespoons half-and-half

1 large egg

Preheat oven to 425 degrees and lightly grease a cookie sheet or line with parchment paper.

Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.  Transfer to a food processor and pulse until the butter is fully mixed in with no chunks.

In a separate mixing bowl, whisk pumpkin, half and half, and egg.

Fold wet ingredients into dry ingredients and form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).  Using a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.

Place on prepared baking sheet and bake for 14–16 minutes until scones turn light brown.

As you can see...they turn out pretty big!  You can create mini scones by making 12 small triangles instead.  :)

Hope you enjoy!!

xo natasha

Linked to: Tasty Tuesdays