Tuesday, October 26, 2010

Pumpkin Blueberry Scones

In April, we stayed at the Seven Oaks B & B in Hood River.  The innkeepers served delicious pumpkin blueberry scones, so I made some this afternoon.  Tweaks:  Add in some extra pumpkin and a hearty handful of blueberries (frozen is great!).  Enjoy!

4 cups flour
3/4 cup sugar
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
3/4 cup cold butter, cut in small pieces
1 cup pureed pumpkin
6 tbsp milk
2 eggs
milk for brushing tops
sugar for sprinkling

Preheat oven to 400. Combine flour, sugar, baking powder, salt, and spices. Cut in butter using 2 knives or your fingers, until it resembles small peas.

In a separate bowl, whisk together eggs, pumpkin, and milk. Fold together with the dry ingredients until just mixed.

Pat dough into a 1 inch thick rectangle. Slice in half. Slice each half into 3 squares. Slice each square into a triangle.

Place on a parchment lined baking sheet. Brush with a little milk, and sprinkle with sugar.

Bake 14-16 minutes.

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