Savory Pumpkin Spice Scones on Fresh Milled Flour
These delicious Savory Pumpkin Spice Scones will give you that perfect cozy autumn feeling. Every bite is full of fall flavors.
Ingredients
- 5,1 dl fresh milled wheat flour scoop and level to measure
- 2 tsp baking powder
- 1 tsp baking soda
- 2,5 tsp Homemade Pumpkin Spice Blend
- 1/2 tsp salt
- 4 tbsp packed light-brown sugar
- 110 g unsalted butter cold and diced into 1/2-inch pieces
- 1 dl canned pumpkin puree chilled (don't chill in can)
- 3 1/2 tbsp buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp honey
- 1 tbsp half and half
Instructions
- Preheat oven to 220 ℃ .
- Whisk together flour, baking powder, baking soda, salt, Homemade Pumpkin Spice Blend and brown sugar until well blended.
- Add butter and use a pastry cutter or your hands to incorporate the butter into the dry ingredients (large pieces of butter should no longer be visible).
- Pour mixture into a large mixing bowl and create a well in center.
- In a separate bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey.
- Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together.
- Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
- Transfer scones to a lined baking sheet.
- Brush tops with 1 Tbsp half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown, be careful to not burn them.
- Transfer to a wire rack and let them cool.
Notes
You find my Homemade Pumpkin Spice Blend here
If you prefer a less sweet scone half the amount of brown sugar.