Here's an example of how I would convince the public that pumpkin is great for any time of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving.
Ingredients
- ¾ cups all-purpose flour: 1 piece
- white sugar: 0.25 cup
- baking powder: 1 Tbsp
- baking soda: 0.25 tsp
- salt: 0.25 tsp
- cold, unsalted butter: 6 Tbsp (cut into pieces)
- pumpkin puree: 0.5 cup
- buttermilk: 0.33333 cup
- pine nuts: 0.33333 cup (toasted)
- all-purpose flour: 2 Tbsp (or more if needed)
- egg: 1 piece
- milk: 1 tsp
- white sugar: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
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Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
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Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.
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Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.
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Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.
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Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.
