Delicious Pumpkin Scones

Hi friends,

If you are looking for a yummy fall treat to bake for your family these pumpkin scones will be the perfect fit!
This delicious recipe comes from my aunt J who is an incredible cook and loves to bake up yummy treats to share with family and friends. A few years ago I planned and hosted a surprise tea party for my grandmothers 85th birthday and of course a tea party wouldn't be complete without yummy food! My aunt happily baked up these amazing scones along with her exposition scones (recipe and more info about the tea party can be found on my instagram @thishomeschoolerslife. ) for the party. They are always a big hit & devoured quickly ;) I knew I had to get her recipe to bake them with my kiddos :)

Pumpkin Scones:

2 Cups Flour

7 Tablespoons Sugar

1 Tablespoon Baking Powder

1/2 teaspoon Salt

1/2 teaspoon Cinnamon

1/2 teaspoon Nutmeg

1/4 teaspoon Cloves

1/4 teaspoon Ginger

*Mix all the above ingredients & cut in: 6 Tablespoons Cold Butter

* In a new bowl combine:

1/2 cup Canned Pumpkin

3 Tablespoons half and half

1 large egg

*Combine ingredients into large mixing bowl.

Form gently into a ball. Pat out onto a lightly floured surface. Cut into wedges or rectangles using a pizza cutter/slicer. Place onto a sprayed/greased cookie sheet or on a cookie sheet lined with parchment paper 1-2 inches apart.

*Bake for 14-16 minutes at 425 degrees (15minutes seems to be our perfectly baked golden number ;) )

*Remove from oven, carefully move onto cookie rack to cool.

*Serve with home made Devonshire cream & homemade jam :) (recipe for Devonshire cream here: https://thishomeschoolerslife.blogspot.com/2020/10/easy-homemade-devonshire-cream-recipe.html

Enjoy!! :)

*Homemade raspberry jam recipe to come!

For more recipes and to follow along on our homeschool journey connect with me at #thishomeschoolerslife on Instagram or at thishomeschoolerslife@gmail.com to be added to my email list

Happy Baking Friends,

Photo of my sweet grandmother at her 85th birthday tea party 💝

Comments

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