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.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
172 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Step 2
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.
Step 3
Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.
Step 4
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.
Step 5
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.
Step 6
Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.
Ingredients
1 egg
1 ¾ cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon milk
1 teaspoon white sugar
⅓ cup buttermilk
½ cup pumpkin puree
2 tablespoons all-purpose flour, or more as needed
6 tablespoons cold, unsalted butter, cut into pieces
