Fall Heaven:: Sweet and Salty Pumpkin Scones
These "scones" aren't really by-the-book scones. They're a lot fluffier and full of sweet pumpkin goodness. This recipe accidentally came to be a few weeks back when a friend and I decided to bake some pumpkin custard and we had some leftover pumpkin. Since then, I've made these "scones" thrice because they are just that good. You can make them plain, as in, without the salty element to them, which is the crushed Heath bars, and they would be just as good. Do yourself a favor and eat them just a few minutes after you pull them out of the oven. A pat of butter or clotted cream, and oh em gee, you'll be in Fall heaven. For serious.
Sweet and Salty Pumpkin "Scones" (makes 6)
1 1/2 cup all purpose flour
1/4 c sugar
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 c canned pumpkin
4 tablespoons cold butter, cut into cubes
1/3 - 1/2 cup crushed Heath bars, depending on your taste. I love more saltiness, so I put in 1/2 cup.
1. Preheat your oven to 425F. Line a baking sheet with parchment paper.
2. In a bowl, mix in flour, sugar, baking powder, salt, cinnamon and nutmeg.
3. Add in the butter using either a pastry cutter or your hands. You want the consistency of the mixture to be like crumbs.
4. In another bowl, beat the egg and mix the pumpkin in with it.
5. Add the wet ingredients to the dry ingredients and mix until you form a sticky "dough."
6. Add in your crushed Heath bars. Mix well.
7. Divide the dough into 6. It will be a little sticky, so use a spatula or two spoons to drop 1/6 of the mixture into the parchment paper, leaving an inch between each scone.
8. Bake them for 12-14 minutes. I like to eat them after they've cooled for 5-10 minutes.