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Friday Feast | Pumpkin Scones for the Season

Welcome to a quiet Friday Feast in the tavern. It's been a long week, so I didn't have time to really prep anything. Though I'll be working this weekend, I hope to get some baking done. With my world and thoughts on everything "pumpkin," I'm thinking of these delicious treats. They're great with yogurt or a spoonful of whipped cream, served with tea or coffee. Or do what my knight does, he eats them all by themselves.

I'm keeping this short, my dear friends. Until next Friday, may you have a magical week, even on this Friday the 13th!



Pumpkin Scones


2 cups all-purpose flour

1/3 cup dark brown sugar

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

½ teaspoon ground cloves

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup cold unsalted butter, cut into pieces

¼ cup chopped roasted pecans (I tend to use the glazed pecans) *Optional

1/3 cup buttermilk

½ cup canned pure pumpkin

1 teaspoon vanilla extract

1 large egg

1 tablespoon cream

Sugar for dusting scones


Preheat oven to 375 degrees.

Line baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda, and salt.

Cut the butter into small pieces and add to flour mixture with a pastry blender until it resembles small peas.

If using, stir in the chopped pecans.

In another bowl, combine the buttermilk, pumpkin, and vanilla. Add to flour mixture and mix until it comes together.

Transfer to a lightly floured board and knead 6-8 times. Cut dough in half.

Knead one ball into a circle and cut into six triangles. Place scones on baking sheet (If you prefer larger scones, cut into four triangles). Do the same with the second ball.

Mix egg with cream and brush the tops of scones. Sprinkle with a little sugar

Bake for 18-20 minutes.


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