Well Thanksgiving has passed and there are so many leftover ingredients that I have to use it some way or else it’ll end up being thrown away. So I thought maybe something for breakfast would work. A light treat that is simple to make and light on the wallet. Pumpkin scones could work since all the ingredients are from the leftover ingredients for my many desserts.
Here are the ingredients needed for this recipe:
- 2 cups cake flour
- 2 1/2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1 1/2 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 Tbsp. pumpkin spice
- 1 cup butter, grated and chilled
- 2 large eggs, beaten
- 1 cup pumpkin puree, chilled
- 2/3 cup heavy cream, chilled
- (Optional: 1 cup dried cranberries, chopped walnuts, chopped pecans, and etc.) (Side note: if adding dried fruit add 1-2 tsp. of milk to the batter)
- 1/4 cup raw sugar, garnish
- 1 egg, beaten
- 2 Tbsp. milk
Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper; set aside.
Step 2: In a large bowl, sift together the cake flour, all-purpose flour, baking powder, baking soda, salt, and pumpkin spice.
Step 3: Add in the brown sugar and stir together.
Step 4: Cut in the chilled butter until the mixture resembles course meal, about pea-sized.
Step 5: (Optional: stir in the dried fruits and nuts)
Step 6: In a small bowl, combine the eggs, pumpkin puree, and cream.
Step 7: While stir the butter mixture, slowly pour in the wet ingredients and stir until just combined. (Bits of butter should be visible and almost all the flour is incorporated.)
Step 8: Turn the dough onto a lightly floured surface.
Step 9: Work quickly while gently kneading the dough, by folding and pressing the dough until fairly smooth. (the dough will be sticky so don’t over knead)
Step 10: Divide the dough into 4 equal parts and shape the dough pieces into balls.
Step 11: Shape dough balls into 4-inch rounds about 3/4-inch to 1-inch thickness.
Step 12: Cut each round into 6 wedges and place onto the prepared baking sheet.
Step 13: Brush each pieces with the egg wash and sprinkle on the raw sugar.
Step 14: Bake for 15-20 minutes, or until lightly golden and the cut sides look flaky and dry. (Should feel light and sounds almost hollow when tapped on the bottom.)
Step 15: Cool completely on a wire rack.