Make 12 scones
Takes about 45 minutes
3 cups flour
3 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg, freshly grated
1/2 teaspoon ginger, or 1 tablespoon grated fresh ginger
OR omit the other spices and use to 2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 tablespoon baking powder
3 tablespoon butter
1 cup pumpkin or winter squash puree (approximately the yield of one roasted squash!)
1 egg
3 tablespoons honey
2-3 tablespoons milk, if necessary
Optional: up to 1 cup chopped dates, cinnamon chips, nuts, dried cranberries
Icing
1 cup confectioners’ sugar
3 tablespoons maple syrup
Preheat the oven to 400 degrees.
Combine flour, sugar, spices, and baking powder in a bowl. Slice butter on top, and cut in with a pastry blender until the mixture has a meal-like consistency. Mix the pumpkin, egg, and honey, and add to the flour mixture, mixing and kneading until you have a soft dough, adding optional milk if necessary.
Divide the dough in half and on a floured surface, roll or pat it into two 8-9 inch circles, and cut each into 6 wedges. Place on a parchment lined, or un-greased baking sheet, and bake in the oven until browned and firm.
Combine the icing ingredients while the scones bake. Drizzle the icing over the scones after they have cooled for about 10 minutes.
Summer 2021 CSA box recipes