INSTRUCTIONS
1. In a large mixing bowl, whisk together the
flour, sugar, baking powder, salt, and spices.
2. Work in the butter just until the mixture
is unevenly crumbly; it’s OK for some larger
chunks of butter to remain unincorporated.
3. Stir in the ginger and/or chips/bits, if you’re
using them.
4. In a separate mixing bowl, whisk together
the pumpkin and eggs till smooth.
5. Add the pumpkin/egg to the dry ingredi-
ents and stir until all is moistened and holds
together.
6. Line a baking sheet with parchment; if
you don’t have parchment, just use it with-
out greasing it. Sprinkle a bit of flour atop the
parchment or pan.
7. Scrape the dough onto the floured parch-
ment or pan, and divide it in half. Round each
half into a 5” circle (if you haven’t incorporat-
ed any add-ins); or a 6” circle (if you’ve added
2 cups of fruit, nuts, etc.). The circles should
be about 3/4” thick.
8. Brush each circle with milk, and sprinkle
with coarse white sparkling sugar or cinna-
mon sugar, if desired.
PUMPKIN SCONES
These deep-gold scones are as tasty as they are pretty. Cinnamon, ginger, allspice, and nutmeg
spice the dough; diced crystallized ginger and cinnamon chips take their flavor over the top.
Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Mea-
sure Flour for the all-purpose flour in this recipe; no other changes needed.
INGREDIENTS
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2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice OR 3/4 teaspoon ground
cinnamon + 1/4 teaspoon each ground ginger, nutmeg, and allspice
1/2 cup cold butter
1 cup to 2 cups minced crystallized ginger, cinnamon chips, or
cinnamon sweet bits
2/3 cup canned pumpkin
2 large eggs
coarse white sparkling sugar, for topping
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78 VERMONT
VERMONT magazine
Magazine
FALL 2019
9. Using a knife or bench knife that you’ve
run under cold water, slice each circle into 6
wedges.
10. Carefully pull the wedges away from the
center to separate them just a bit; there should
be about 1/2” space between them, at their
outer edges.
11. For best texture and highest rise, place the
pan of scones in the freezer for 30 minutes,
uncovered. While the scones are chilling, pre-
heat the oven to 425°F.
12. Bake the scones for 22 to 25 minutes, or
until they’re golden brown and a toothpick in-
serted into the center of one comes out clean,
with no wet crumbs. If you pull one of the
scones away from the others, the edges should
look baked through, not wet or doughy.
13. Remove the scones from the oven, and
serve warm. Wrap any leftovers airtight, and
store at room temperature. Reheat very briefly
in the microwave, if desired.