Pumpkin Scones

I'm way behind, it is coming to the end of October, and I still haven't posted a pumpkin recipe. These scones will fix that problem, and I promise to have at least one or two more pumpkin recipes in the coming days. Fall is definitely my favorite season for baking, the flavors are warm and comforting; who doesn't want to sit down with a cup of coffee or hot chocolate and feast upon a warm and decadent baked good? I especially love putting pumpkin in all different goodies: muffins, cinnamon rolls, scones, you name it. The pumpkin itself doesn't really add much flavor to the food it is in, but it does ensure that the final product is moist and tender, and the spices that always seem to accompany pumpkin are perfect for the chilly fall weather, and the shortening days.

I've made these scones several times now and think they are fabulous, extremely tender and soft, full of spicy goodness. Instead of using just butter as the fat component, these scones take it to the next level and use a combination of butter and cream cheese. I love the little bit of tang that the cream cheese lends to the scones. I usually add chocolate chips to the dough, I love biting into a soft fluffy scone and sinking my teeth into some chocolate at the same time, however this time I actually forgot the chocolate chips. I know, I don't know how I did that either. They are my favorite part, and I forgot them. I had the dough rolled out and cut when I realized that they were missing something. So I had to improvise and drizzle chocolate on top. Quite delicious, but I prefer an explosion of chocolate chips. But regardless of what form the chocolate is in, these scones are a wonderful breakfast treat for a chilly fall morning!

Pumpkin + Chocolate

I froze my butter and cream cheese ahead of time

Pumpkin!!

Add the buttermilk

Mix that all up with maple syrup and vanilla

Measure out those dry ingredients

A little sugar

And a lot of spices

Cut the butter and cream cheese into

the flour mixture

Then just add the wet ingredients

to the dry

Fall color

Mix it all up

Onto the counter it goes

Shape into a 7-8 inch round

Cut into wedges and place on a parchment lined

baking sheet

Bake them up

If you forget the chocolate chips, just drizzle

with some chocolate 

Grab a cup of coffee and relax

Pumpkin Scones
From Bodaciousgirl.com
Ingredients

• 2 cups flour 
• 2 tablespoons sugar 
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1 teaspoon cinnamon 
• 1/2 teaspoon nutmeg 
• 1/4 teaspoon allspice 
• 1/4 teaspoon ginger 
• 6 tablespoons butter 
• 4 ounces cream cheese 
• 1/2 cup pumpkin puree 
• 1/3 cup buttermilk 
• 1/4 cup maple syrup 
• 1 teaspoon vanilla 
• Chocolate chips 

Directions
Cut the butter and cream cheese into small pieces and place in the fridge or freezer until needed. You want them to be very cold.

In a medium bowl, mix together the pumpkin, buttermilk, syrup and vanilla until well blended. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt.

Cut the chilled butter into the flour with a pastry blender or two forks until it looks like coarse crumbs. Then do the same with the cream cheese but less vigorously. You want to be left with some chunks of cream cheese.

Add the buttermilk mixture to the flour and mix until it just comes together adding the chocolate chips about half way through. Do not over mix.

Turn the dough out onto a lightly floured surface, knead a few times and then shape into a 7-8 inch disk about 1 1/2 inches thick. Cut the circle into 8 wedges and place them on a parchment lined baking sheet. Bake at 375 degrees for 15 minutes.