THIS IS WHAT YOU DO WITH PUMPKIN PUREE
As soon as October hits all we see is pumpkin this, that and everything else in our social media feeds. Well I’m sharing with you these moist Pumpkin Scones because you WILL Love them, especially if you are a Fall pumpkin fanatic like I am.
I heard Starbucks has a pretty amazing pumpkin scone and judging by the amount of people who loved my Starbucks-like lemon loaf you can trust me that this pumpkin scone is just as amazing. I know I’m tooting my horn but they are that good.
Growing up in the UK we had scones (also known as tea biscuits) quite often because they are so easy to make and you can flavour them with just about anything you like. My mum made scones at least once a week and the basic scone recipe is probably one of the first she ever taught me.
While out with a colleague at a local coffee shop that sells top of the line bakery items I purchased a coffee and one of their pumpkin scones. I truly was in another place when I was eating that pumpkin scone and I knew that I wanted to recreate it but using a bit of my own unique flare.
My pumpkin scone recipe came out so moist and pillow-like and tasted just like pumpkin pie but in a scone. Last year I made a Pumpkin Pie Pound Cake and Pumpkin Pie Muffins and boy did it taste like I was biting into a slice of homemade pumpkin pie when I ate it.
I bet you didn’t know that you could eat pumpkin flowers? Pumpkins are in the squash family and the pumpkin flower is very nutritious. Our relatives use their squash flowers to make small croquettes that we dip in maple syrup or top with fresh grated Parmigiano.
Pumpkins are full of nutrients with lutein, beta and beta carotene being the main nutrients with the latter producing vitamin A for the body. What I found interesting is that roasted pumpkin seeds are full of protein, magnesium, copper and zinc.
Once roasted you can turn those pumpkin seeds into a powerful pumpkin seed oil which many mix with other oils because it has such a strong flavour. So, go ahead and roast your pumpkin seeds and enjoy all the healthy benefits of them.
You can incorporate pumpkin puree into pumpkin muffins, pumpkin cookies, pumpkin brownies and all sorts of squares, pumpkin breads, pumpkin loaf and so on. My next brownie recipe will have some pumpkin puree incorporated into it just because I’m betting they will be super moist and delicious.
The other day I made a homemade meatloaf wrapped in bacon strips and I added some of the leftover pumpkin puree from this scone recipe to the mix. It turned out so moist I could hardly cut the meatloaf. It was delicious and you don’t even taste it.
Make your own pumpkin puree
I wanted to learn how to make pumpkin puree because next year I plan to buy a couple of pie pumpkins so I can get my money’s worth from these pumpkins. I went to Ree Drummond a.k.a The Pioneer Woman on The Food Network’s blog and as usual she has a simple recipe for someone like me who wants to learn how to make homemade pumpkin puree.
I also wanted to learn how to make homemade pumpkin pie spice because I knew I had all the ingredients in our spice cupboard. There’s no point buying pumpkin pie spice if you can make it yourself. I found this great pumpkin spice recipe at the Betty Crocker site. It’s simple and smells divine.
When I created these pumpkin scones I had a couple of store-bought cans of pumpkin puree in the cupboard from last year that I thought I better use up. Ree says she’s used her homemade pumpkin puree a year after she processed it but most suggest that it keeps for up to 3 months in the freezer. I wouldn’t toss it if it has been longer because as Ree pointed out the one year pumpkin puree she found buried worked just fine.
I didn’t get all scientific with the measurements when I cut these pumpkin scones so some of them were a bit longer than the others but I tried to keep them as uniform as possible. I created a circle with the dough and cut wedges out to form my pumpkin scones. I know, too simple but I was in a bit of a rush. If you want to make them smaller or use a scone cutter you can divide the dough into two rounds.
Once my pumpkin scones cooled I made a batch of pumpkin spice icing which I drizzled over the top and then dusted a bit of pumpkin spice on top. You don’t have to add the extra pumpkin spice if you don’t want to but I like it for decorative purposes. The result was not too sweet but just right and I was lucky this time to get the last one before they were eaten up.
What I noticed was the texture was so moist that I likely could cut these into biscotti cookies and bake them a second time but before I put the icing on them. I plan to use up the pumpkin puree I have to make another batch of these pumpkin scones but switch it up and make pumpkin spice biscotti. I can’t wait!
What do you use pumpkin puree in besides pumpkin pie?
How to make pumpkin scones
- Makes: 12-14 servings
- Prep Time: 20 mins
- Cook Time: 15 mins
- 4¼ cups of all-purpose flour
- ½ cup of brown sugar
- 1½ tablespoons of baking powder
- 1 teaspoon baking soda
- 5 teaspoons of pumpkin pie spice (I make my own with cinnamon, all-spice, ground ginger, cloves, nutmeg) see recipe above
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 large eggs (room temp)
- 1 cup cold butter cubed
- 1½ cups of pumpkin puree
- 1 cup buttermilk (or 1 cup milk with 1 tablespoon white vinegar let sit for 10 mins)
- Pumpkin Spice Icing
- Combine these ingredients:
- 2.5 cups of confectioners sugar
- 4 tablespoons of milk (adjust if you need more)
- 2 teaspoons of pumpkin pie spice
- ¼ teaspoon of vanilla bean paste or a teaspoon of pure vanilla extract
- Pre-heat oven- 350 degrees
- In a large bowl add the flour, brown sugar, baking powder, baking soda, salt and all the spices then mix.Add in the cold butter and cut it with a pastry blender or with two knives until it looks like coarse crumbs.
- In a second bowl add your wet ingredients- eggs, pumpkin and ½ cup of buttermilk and mix.
- Add the wet into the dry and mix just until combined. Do not over-mix
- Turn the mixture onto a floured surface and knead it about 8-10 times.
- Make a large circle with the dough 1.5 inches thick and cut into pie wedges or divide into two rounds and make smaller scones.
- Place them on a baking sheet and brush with the remaining buttermilk
- Bake in the middle rack of your oven.
- Bake at 350 degrees for 15 minutes.
- Once completely cooled add the pumpkin spice drizzle and dust with pumpkin spice if you desire and enjoy hot or cold.
I know I’ll be making my new pumpkin scones again and again not only because they were simple but because the entire family enjoyed them and that’s what matters to me. Happy Thanksgiving everyone!