“This most generous God who gives seed to the farmer that becomes bread for your meals is more than extravagant with you. He gives you something you can then give away, which grows into full-formed lives, robust in God, wealthy in every way, so that you can be generous in every way, producing with us great praise to God.”
2 Corinthians 9:10-11
Michelle is in North Carolina taking care of her grandchildren while her middle daughter finishes her last semester of student teaching. She has been on a scone baking binge lately. Along with a grandson who is a willing taste tester, she has been working to perfect Jenny’s favorite flavor, pumpkin. According to the team of willing teachers, this recipe is it!
Scones are an easy addition to the perfect fall morning… a hot steaming cup of tea (or coffee if you’re Michelle), your favorite devotion book, and some praise music! They are simple and quick. If you put the butter in the freezer the night before, from start to finish they should take less than an hour. We hope you enjoy making them. Before you sit down to enjoy them, please remember to take a picture to share with us!
makes 6-8 depending on how big you cut them
(I used a food processor to mix dry ingredients and cut the butter in.)
2 1/2 cups all purpose or cake flour (wheat or bread flour works but makes the scones a little coarser)
6 TBL turbinado sugar or brown sugar
1 TBL baking powder
2 tsp pumpkin pie spice
1 stick butter (not margarine) Cut into slices and place in the freezer for 30 minutes before starting the recipe.
1/2 cup pumpkin puree (not pie mix) OR mashed sweet potatoes
3 TBL half/half (you can use milk and I have even used yogurt or buttermilk)
1 tsp vanilla
Preheat oven to 400. Make sure your oven rack is in the middle. You will need parchment paper for this recipe. Or the baking sheet liners from Reynolds that are amazing! Line a cookie sheet with either one. (If you bake directly on the cookie sheet they may cook too quickly and be too hard on the bottom)
Place the dry ingredients in the food processor and pulse once or twice to get it incorporated. Plus, it adds some air to the flour mixture. Now take your frozen butter slices and dump them in. Pulse (not blend) for about a minute until it looks like cornmeal. Time it because a minute is longer than you think. In a separate bowl, mix the pumpkin, milk, egg, and vanilla together with a fork until well blended.
Now, you can go one of two ways. Dump the wet into the dry and pulse until you get a ball of dough. Or, you can dump the dry into the bowl of wet and stir together until you get a ball of dough. Either way works.
Dump the dough onto a sheet of wax paper sprinkled with flour (it makes cleanup easier). Knead four or five times and pat gently into a circle about an inch thick (not too thin). Cut the circle into 6-8 triangles and place on your prepared cookie sheet.
Now, here is where I do things a little differently. I put the uncooked scones into the freezer (on the pan) for about 15 minutes to let them get good and cold. It makes them lighter and, in my opinion, keeps them from getting too brown on the bottom.
After 15 minutes place the pan into the preheated oven and bake for 14-16 minutes or until a toothpick comes out clean. They should be a golden brown on the top. Let them cool on a rack so they cool evenly. At this point, you can glaze them, or leave off the extra calories and just spread one with some yummy pumpkin butter.
Enjoy and please share your favorite scone recipes!
Jenny, Michelle, Freida, and Ingrid
Originally published at www.theunclaimedgift.com ©2014MichelleWelch
Photography by Michelle Welch, all rights reserved
Scripture taken from The Message. Copyright © 1993, 1994, 1995, 1996, 2000, 2001, 2002. Used by permission of NavPress Publishing Group