Wednesday, January 1, 2014
Fresh out of bed this morning, it took moments to whip this delicious, wintry version of my usual almond scones up. The warm scones were crispy on the outside, tender on the inside and deliciously buttery. They fit very well with Maine wild blueberry jam.
2 cups flour
2 tsp baking powder
0.25 tsp baking soda
0.25 tsp salt
0.5 tsp pumpkin pie spice
0.5 tsp vanilla
0.5 cup pumpkin puree
1/3 cup buttermilk
0.25 cup sugar
6 tbsp butter
Preheat oven to 400F. Mix the flour, salt, baking powder, baking soda, pie spice and sugar.
Cut in the cold butter. Add in the pumkin puree, buttermilk and vanilla extract. Mix just until the dough pulls together.
Place onto a well-floured surface and press into a 0.75-inch thick rectangle. Cut into 6 pieces and put onto a baking shape lined with parchment paper.
Brush tops with butter milk and sprinkle with decorative sugar (optional). Bake for about 15 minutes, until tops are golden brown.
Cool on cookie rack. Serve warm.