Rich pumpkin and chunks of decadent chocolate are flavoring delicate bites of light, flaky scones. Unsure what a scone is? Think of it as a heavenly English pastry. When I (Amy) lived in a cabin, cooking on a wood cookstove, I made scones regularly. They are perfect for adding bits of delicious mix ins like berries and herbs. Adding pumpkin helps the scones stay moist and adds fiber to the nutritional part of these yummy treats.
To start making scones, remember that the less handling, the more tender the resulting scones will be. Use cold butter and cream (no substitutes) to keep the delicate texture of the scones. It is so worth it.
Think of scones as the lovely cousin of the best biscuit you have ever eaten.
Scones
1 3/4 cup flour
2 1/4 tsp baking powder
1 Tbsp sugar
1/2 tsp salt
1/4 cup cold butter
2 eggs, beaten
1/3 cup cream
In a large bowl, combine the flour, baking powder, sugar and salt.
Cut in the butter into small even bits throughout the mixture.
In another bowl, mix the beaten eggs with the cream.
Pour wet into dry, and mix just enough so the mixture sticks together.
Handle the dough gently and only as much as you need to make a 3/4 inch thick circle.
Slice the mixture into 12 triangular pieces
Bake in a preheated 450 degree oven for 12 - 15 minutes
This recipe was adapted from the classic guide to everything in the kitchen; The Joy of Cooking. It's perfectly easy to do, and will result in a not too sweet, but enjoyable treat. We urge you to try them with a cup of coffee or tea.
One thing about scones however, they do not keep. These are best eaten the first day, preferably warm.
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