one more pumpkin recipe. this is the last one for the season, i promise. i know i’m supposed to be talking about nothing but peppermint and gingerbread at this point, but really – these were too good not to tell you about them immediately.
holy moly, these scones are ridiculously good. when i came across the recipe, i was intrigued by the interesting flavor combination. and in the end, i was shocked at how good it ended up being. the pumpkin is delightfully sweet, and the curry powder adds a lovely warmth–kind of like what you usually get with cinnamon and ginger in pumpkin baked goods, but much more complex. and the texture of these scones is perfect. the pumpkin keeps them moist, and they have the tender flakiness you want in a scone. i’ve been eating them for breakfast with my daily coffee, and they have seriously enhanced my mornings.
a delicious, tender scone full of sweet pumpkin, with a hint of curry in the background.
- ½ cup pumpkin puree
- 2 eggs
- 3 tablespoons heavy cream
- 2½ cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon allspice
- ½ teaspoon curry powder
- 7 tablespoons earth balance, cold and cut into cubes
- preheat the oven to 425°f. line a baking sheet with parchment paper.
- in a small bowl, mix together the pumpkin, eggs, and heavy cream. set aside.
- in a large bowl, combine the flour, sugar, baking powder, salt, allspice, and curry powder. add the earth balance and use your fingers to rub it into the flour mixture. keep rubbing/mixing until the butter is in very small, but still visible, pieces. add the pumpkin mixture and stir until it just comes together to form a dough.
- turn the dough out onto a floured surface or a piece of waxed paper. separate it in half and form each half into a disc about 1 inch thick. using a sharp knife, cut the discs into quarters so that you have 8 pieces. put the pieces on the baking sheet and bake them in the oven for 10-12 minutes, until you can see the bottom edges start to turn brown. let the scones cool on the baking sheet for 3 minutes before transferring them to a wire rack.