PUMPKIN SNICKERDOODLE SCONES

 I love scones. Almost as much as I love biscuits. Probably if I didn't have my own recipe for Buttermilk Biscuits, I could say I love scones more.

I think my all-time favorite scone is a scone we ate on Prince Edward Island at the House of Green Gables Farm. It was an orange, cranberry scone. It was just about perfect. This Pumpkin Snickerdoodle Scone though comes in second and since I don't have the recipe for the scone I got in Canada, that moves the pumpkin one to the top of scones.

You can find my one attempt to duplicate the Green Gables scone HERE,  but this winter hopefully I can try some more recipes for them. I do have plenty of cranberries frozen. Stay tuned ...

I plan to make this Pumpkin Snickerdoodle Scone recipe but cut the dough into small circles instead of the 8 wedges for the Cafe Treats. I was going to do it this past Saturday, but I stayed so busy all day and then was too tired to make them in the evening. I think they will be a big hit with the Cafe Treats patrons.

The first one we ate, I cut in half for Wayne and me to share . We had had our breakfast and didn't feel that hungry. We were also expecting someone who was dropping by for us to sign some papers. As soon as he left, Wayne said he thought he would eat another scone that it tasted pretty good. I laughed and told him I was going to eat another one also. They were whole.

PRINT RECIPE.

PUMPKIN SNICKERDOODLE SCONES

2     cups flour

1/2  cup sugar

1      tablespoon baking powder

1/2  teaspoon salt

1      teaspoon cinnamon

1/2  teaspoon nutmeg

1/2  cup (1 stick) cold butter, cut into small pieces

3/4 cup pumpkin puree

1      large egg

1      teaspoon vanilla

Cinnamon Sugar (1/4 cup sugar + 1 teaspoon cinnamon)

Preheat the oven to 400 degrees F. Line a cookie sheet with parchment paper. Set aside.

In a large bowl add the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. 

Slice the butter into thin slices and break apart before adding to the dry ingredients. I do about 1/4 of the stick of butter at a time.

Cut into dry ingredients to reduce the size of the butter "chips". After I had the whole stick cut in,

I used my fingers to break up the bigger pieces of butter. It's okay if some of the pieces are a little bigger. (You can see in my picture before I cut them into 8 wedges.)

In a smaller bowl, add the pumpkin, egg, and vanilla and whisk together until well combined.

Add the wet mixture to the dry ingredients working with a spatula and

then your hands to incorporate all of the dry mixture.

It took a bit to do this, but when it all came together it was perfect. I kneaded it a few time as you would bread dough but didn't take a picture of the circle I made.

Form a circle 1 inch thick on a lightly floured surface. 

Place the wedges on the prepared cookie sheet and then

sprinkle the wedges with the cinnamon sugar mixture.

Bake for about 20 minutes or until golden brown and baked.

 Cool a few minutes before enjoying.