Halloween Pumpkin Scones

Make these easy and very festive pumpkin scones in less then an hour. A simple glaze or a dusting of powdered sugar would be a perfect topping. Since I made these for Halloween, I used toasted pumpkin seeds and pumpkin sprinkles. I'm letting the little girl in me out with the adorable decorations!

Scones have been a debate all thru history. We would guess that scones originated in England, but Scotland, and Ireland, have a claim to them too. Scones are normally triangular in shape and are on the dryer side. The dry biscuit cries for a jam, jelly or butter to spread over them.

Scones have the same ingredients as a biscuit, crumpet or bread. Flour, baking powder and salt are the foundation for most baked goods. Your imagination can take it from there what you would like to add or flavor your scone with. Another one of my favorites to make is a blueberry/almond scone that I serve with lemon curd.

With Halloween just a few days away, I had left over pumpkin from making the pumpkin biscotti. I waste NOTHING in my kitchen and needed to create a recipe for my pumpkin scones. Fall spices such as pumpkin pie spice, cinnamon and nutmeg were added to the dry ingredients. These warm Fall spices are used a lot in my kitchen this time of year along with dark molasses.

Let's get baking, you'll need: 400 degrees bake: 20-22mins

1 stick frozen butter cubed (cube it before you freeze it)

2 flour (with extra for kneading)

2 1/2 tsp baking powder

2 tsp cinnamon

2 tsp pumpkin pie spice

1/2 tsp salt

1/3 cup half and half

1 egg

1/2 cup canned pumpkin puree

1/2 cup packed brown sugar

2 tbsp dark brown molasses

1 tsp vanilla

1/4 tsp fresh ground nutmeg

Sift dry ingredients together and put aside. Cream together the pumpkin, egg, half and half, brown sugar, molasses and spices together. They should be smooth and golden brown in color.

Cut the frozen butter into the flour until you get pea size pellets (do not use your hands, the heat from your body will melt the butter. YES I'M CALLING YOU HOT STUFF!) I use two butter knives but you can also use a pastry cutter for this.

Slowly add the wet ingredients into the dry. The butter will still be small pellets and will melt to make air pockets in the oven. (you may have to blot the cookie sheet from excess butter but that's what makes the bottom crunchy)

I line the cookie sheet with parchment paper to make an easier cleanup. Turn the dough onto a floured cutting board and lightly knead with for a few minutes. Add extra flour if the dough is too wet, one tablespoon at a time.

Shape a circle and cut it in quarters then cut each quarter in half. That will give you a triangle for baking. If it's not a perfect triangle, that's ok. There are no mistakes in your kitchen, tell everyone that you're "unique" and your baking is also unique. Nothing in life is perfect, not even your scones.

Bake at 400 degrees for 20-22 minutes or until firm to the touch and the bottoms are browned. Allow to cool completely before frosting and decorating.

My cabinets are colorfully packed with sprinkles for every holiday. Pictured are Halloween non pareils and pumpkin (black and orange) mini candies. The pumpkin seeds were toasted in a dry pan for 4 minutes (or until you can smell them). Do not burn the pumpkin seeds, you'll get a nasty, bitter taste.

Enjoy these booooo-tiful Halloween Pumpkin Scones.