One of my favorite people in the world just had a baby and I wanted to make something for her that she could grab easily in between nursing sessions that would be a bit of treat but also sustain her more than just a pile of sugar and flour. . .
. . . so, I made these lovely pumpkin scones. . .
. . . fortified with almond flour and ginger. . .
. . . prefect for a hungry mama. . .
. . . or her brood of kiddos as they run out the door for school.
Hearty Pumpkin Scones: Makes 24 scones
- 2 1/4 cups flour
- 2 1/4 almond flour
- 2/3 cup sugar
- 4 teaspoons baking powder
- 1 tsp salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon ground ginger
- 3/4 cup chopped candied ginger -whisk these together
- 2 sticks butter - Very cold and cut into cubes
In a smaller bowl mix:
- 2 large egg
- 1/2 cup half and half
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- Sliced almonds
Whisk together the dry ingredients. Then cut the butter into the flour mixture, but not completely. Make sure there are lots of pieces of butter still visible.
Combine the liquid with the dry mixture. It will be a bit wetter than regular scones, but you should form a 6" disc that is 3/4" thick. It will be sticky, but workable. If it's too wet, add a bit more flour.
When you have your discs made, press the almonds into the top of each. Chill in the refrigerator for at least 20 min.
After they've chilled, cut each round in 4 pie pieces. Bake at 400 for 12-15 minutes or until the dough is set and the bottoms are golden brown.
Much like pumpkin bread, these are best if allowed cool and rest for a couple of hours.