It's been a chill Halloween day for us. John and I no longer have small children (and the cat holds a grudge if dressed up!) so we live vicariously through our trick or treaters and spent the day doing fall clean up! I am still on "pumpkin/squash status" meaning most everything baked or cooked in our house contains one or both! I have to leave very early tomorrow (at least in my book) and thought I would treat my driver to some breakfast! Since I need every moment to erase sleep creases and puffy eyes, it had to be something I could prepare in advance, be eaten out of hand and complement copious amounts of COFFEE!
2 cups flour
7 Tablespoons Sugar
3/4 teaspoons Freshly Ground Cinnamon
3/4 teaspoons Freshly Ground Nutmeg
1/2 teaspoons Ground Ginger
1/2 teaspoons Ground Cloves
1/2 cup Pumpkin Puree
6 Tablespoons Butter
4 Tablespoons Heavy Cream
1 Large Egg
Preheat oven to 425 degrees.
In a large mixing bowl combine dry ingredients and spices. Cut in butter until mixture resembles large crumbs.
In a small mixing bowl, beat egg, cream and pumpkin until smooth. Add all at once to dry ingredients and using a fork, incorporate wet into dry. Try not to over mix, as this adds to a tougher dough.
Flatten into an 8-10" round and cut into 8 equal triangles. Sprinkle each with raw sugar. Place on a parchment lined pan and bake 12 minutes until golden. Watch carefully to make sure dough is completely cooked.
I have successfully added dried cranberries to these and they turn out great! I like my scones a bit less sweet but if you like you can also make a simple glaze of 10X sugar and milk...maybe add some additional spices to your glaze!