Sara Ftiz's Pumpkin Scone Recipe

Everybody loves a Starbucks pumpkin scone. They go so well with that Starbucks coffee drink. I decided to come up with a pumpkin scone recipe with a little experimentation of my own. This recipe is certainly not an official Starbucks pumpkin scone recipe, but it is my own version of a pumpkin scone and it is very yummy if I do say so myself. It would be perfect to include this pumpkin scone with a holiday brunch menu. In fact, it would be perfect any time of year with tea or coffee, or just by itself as a snack. It is easy to make and my version is extra nutritious with the addition of whole wheat flour. These pumpkin scones are nice as they are not overwhelmingly sweet at all. This recipe calls for caramelized nuts and they do add quite a bit of flavor, but these scones can be made without the nuts.

1/4 cup granulated sugar

2 tbsp brandy or water

3/4 cup walnuts (chopped)

1 cup whole wheat flour

1 3/4 cups all purpose flour

1/3 cup brown sugar (firmly packed)

2 1/2 tsp baking powder

1/4 tsp salt

1/3 cup butter (chilled)

1 15oz can pumpkin

2 large eggs

1 tsp vanilla extract (best to use real vanilla extract)

Lightly oil a baking sheet. In a small saucepan, mix together the brandy and sugar and cook over low heat until sugar dissolves. Increase the heat to med to med high and bring to a boil. Cook 4 minutes or until mixture turns amber color but be careful not to burn it. Stir in the nuts immediately and then don't waste any time turning the mixture out onto the oiled cookie sheet. Let cool until hardened and then chop into pieces.

Preheat the oven to 375 degrees (350 for a convection oven) and also lightly butter a cookie sheet or I like to use a Pampered Chef pizza stone.

In a large bowl, stir together the dry ingredients (flour through salt) and then cut the butter into pieces. Place the butter in with the dry ingredients and using a pastry blender (or two knives) cut in the butter until it resembles coarse crumbs.

In a small bowl, stir together the pumpkin, eggs, and vanilla. Add this to the flour mixture and stir together (works best to use hands for this). Add the caramelized nuts and mix together. The dough will be sticky.

You can add other goodies like, chocolate chips, raisins, pumpkin seeds, dates, or butterscotch chips if you like.

Spread the dough on the pizza stone or cookie sheet and pat it into a 9 or 10 inch circle. Leave the center of the circle a little higher than the outer edges of the circle to get that typical scone look after cutting. Now, with a knife cut the dough into 8 wedges. Lightly sprinkle some cinnamon and sugar on top of the scones.

Bake for 30 to 35 minutes (25 to 30 minutes for convection oven) or until lightly browned and when a toothpick is inserted into one of the scones, it comes out clean.

After scones come out of the oven, recut the scones into the wedges. Serve warm with some butter placed in the middle of the scones if desired. If you prefer a little sweeter scone, you can mix some maple syrup with the butter.

Enjoy!!

For some great scone making tips check out Scone Making Tips: How to Make a Perfect Scone an article by Sara Fitz revealing some secrets to making perfect scones.

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