Bread Recipes
Pumpkin Scones
Pumpkin Scones are a quick and easy way to add seasonal flair to an autumn breakfast or tea. They smell and taste a bit like pumpkin pie, but the raisins provide sweet bursts and the pecans a delicate crunch.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/3 cup Challenge Unsalted Butter, cut into 1/2 inch cubes and freeze
- 3/4 cup canned 100% pumpkin purée
- 1/4 cup buttermilk
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 1 tablespoon buttermilk
- Cinnamon sugar (2 tablespoons sugar + 1/8 teaspoon ground cinnamon)
Instructions
- Heat oven to 425 degrees F.
- Combine flour, sugar, baking powder, baking soda, salt and spices in a food processor bowl with steel blade and blend for 8 seconds (or whisk together in a large bowl).
- Cut in butter by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal. Do not over blend.
- Add pumpkin and 1/4 cup buttermilk to dry mix in food processor and pulse just until dough comes together (or create a well in dry ingredients.
- Add pumpkin and buttermilk mixture and stir just until moistened). Stir in raisins and nuts.
- Turn dough onto floured surface and pat into a circle, approximately 1/2 to 3/4 inch thick.
- Cut into wedges or cut with 3 inch biscuit cutter and place on a parchment lined or buttered baking sheet.
- Lightly brush with buttermilk and sprinkle with cinnamon sugar.
- Bake for 15 minutes or until golden brown.
- Serve warm, spread with lots of Challenge Butter.
Attribution
Recipe and photo used with permission from:
Challenge Dairy
Source: Challenge Home Economist