Staring Down Pumpkin Puree

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February 23, 2013 by thelittlepinkmustache

I have been staring at a can of pumpkin puree in my pantry for going on three months. Every time I go in there it mocks me saying things like “you can’t find anything to put me in.” Well it doesn’t really talk to me because, well that would be a whole other kind of blog post, but you get the idea.

There is that evil can of pumpkin puree.

There is that evil can of pumpkin puree.

The only thing pumpkin puree is really good in are things that revolve around the autumn months. So I scoured the web looking for something that wasn’t autumn centric and stumbled across Pumpkin Scones. I have desperately wanted to make scones for some time now because I never have. But all the recipes I like call for cinnamon chips which as of yet I have not located in my area. So when I saw pumpkin scones I was overjoyed. And here is the recipe:

Pumpkin Scones


2 cups all-purpose flour
1 Tbsp baking powder
½ tsp. salt
¼ cup sugar
3 tablespoons packed light brown sugar
½ tsp. cinnamon
½ tsp nutmeg
¼ tsp. ginger
6 Tbsp. cold unsalted butter, cut into small cubes
½ cup canned pumpkin puree
1 large egg
4 Tbsp. half-and-half


1. Preheat oven to 425F and adjust oven rack to the middle position.
2. In a large bowl, mix together the flour, baking powder, salt, white and brown sugar, cinnamon, nutmeg and ginger.
3. Add in the cold butter, and using a pastry cutter or 2 forks cut the butter intot he flour mixture till the butter is evenly distributed. (I used a food processor for this which was by far much easier.)
4. In a small bowl, combine the pumpkin puree, egg, and half-and-half. Pour the mixture into the flour mixture and combine till a ball of dough forms.
5. Lightly flour your work surface and roll the dough into a 13” x 4” rectangle that is about 1 inch thick. Using a sharp knife, cut the dough into three equal pieces. Then cut each of these on the diagonal to make 2 triangles. You will end up with 6 large scones.
6. Place the pieces on a baking sheet lined with parchment or sprayed with cooking spray. Bake for 14-16 minutes until golden brown. Place on wax paper and allow to cool.

Glaze Directions (optional)

1. In a small bowl whisk together 1 cup of powdered sugar with 4 Tbsp of milk until smooth. Using a pastry brush, paint the glaze onto the cooled scones. Allow these to dry for about 10 minutes.

Spiced Glaze Directions (optional)

1. In a small bowl, whisk together ½ cup powdered sugar, ½ tsp cinnamon, 1/8 teaspoon nutmeg, a pinch of ginger, and 2 Tbsp. milk until smooth. Place the mixture into a small ziplock bag and cut a hole in the corner and pipe on the glaze.

The most perfect breakfast ever.

The most perfect breakfast ever.

The best part about this recipe is that there is a lot of leftover pumpkin puree to make more. Although now I am being stared down by the can in the refrigerator instead of the pantry. Oh well at least I got something yummy out of it.


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