Pumpkin Scones

CHICOPEE, Mass. (Mass Appeal) – A dessert perfect for fall! Maureen Shea, Owner of Red Riding Hood’s Basket Café in Southwick, showed us how to make Pumpkin Scones.

Pumpkin Scones with Maple Glaze

For the Scones
½ cup canned pumpkin puree
1 large egg
3 tablespoons heavy cream
1 tablespoon molasses
2 teaspoons vanilla extract
2 cups all purpose flour (plus more for dusting)
¼ cup plus 2 tablespoons dark brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¾ teaspoon ground cloves
½ teaspoon ground nutmeg
1 stick cold butter

Combine wet ingredients in a bowl and mix (keep cold): pumpkin, egg, heavy cream, molasses, vanilla.
Combine dry ingredients in a bowl and mix: flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground cloves, ground nutmeg.
Use a food processor to shred cold butter.
Switch food processor to a blad, add dry ingredients and blend with butter.
Add wet ingredients to food processor and blend with dry mixture until just combined.
Place dough on floured surface, using a bench scraper and rolling pin to roll and fold dough to combine and make into a rectangle.
Folding the dough 3-4 times into 3rds to create more layers for flakiness.
Cut scones into 4 rectangles and then cut those in half to end up with 8 triangle scones.
Place on a baking sheet with parchment paper and pop in freezer if the oven is not ready.
*Scones need to stay cold before baking.
Cook for 12-15 min at 400 degrees.
Allow scones to cool before glazing.