Pumpkin scones

Pumpkin Scones
Ingredients

• 2 1/4 cups (285g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup (115g) cold unsalted butter, cut into small pieces
• 3/4 cup (180ml) heavy cream
• 1 large egg
• 1/2 cup (120g) canned pumpkin puree

Instructions

1. Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Combine the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. Add the cold butter: Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. Combine the wet ingredients: In a separate bowl, whisk together the heavy cream, egg, and pumpkin puree.
5. Add the wet ingredients: Add the wet ingredients to the dry ingredients and stir until the dough comes together in a shaggy mass.
6. Turn the dough: Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
7. Pat the dough: Pat the dough into a circle that is about 1 inch (2.5 cm) thick.
8. Cut the scones: Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.
9. Bake the scones: Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
10. Cool the scones: Allow the scones to cool on a wire rack for 10-15 minutes before serving.

Nutrition Information (approximate)
Per serving (assuming 8-10 scones):

• Calories: 250-300
• Fat: 12-15g
• Saturated fat: 8-10g
• Cholesterol: 20-25mg
• Sodium: 200-250mg
• Carbohydrates: 30-35g
• Fiber: 1-2g
• Sugar: 10-12g
• Protein: 3-4g

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