Harvest Pumpkin Scones

Name: Harvest Pumpkin Scones
Yield: 12 scones
Ingredients: 330 g All-Purpose Flour; 67 g Granulated sugar; 1 tbsp Baking powder; 0.75 tsp Table salt; 1.5 tsp Pumpkin pie spice; 113 g Unsalted butter; 184 g Crystallized ginger; 152 g Pumpkin purée; 2 each Eggs; as needed Coarse sparkling sugar

Pumpkin and warm spice in a tender breakfast scone.

1 hour 5 minutes12 scones

Ingredients

Ingredients for12 scones
Ingredient	Amount
Ingredients
All-Purpose Flour	330 g
Granulated sugar	67 g
Baking powder	1 tbsp
Table salt	0.75 tsp
Pumpkin pie spice	1.5 tsp
Unsalted butterCold.	113 g
Crystallized gingerRange: 184–369g.	184 g
Pumpkin purée	152 g
EggsLarge.	2 each
Finish
Coarse sparkling sugarOptional; use only as needed.	as needed

Method

1
Combine dry ingredients and spices, then rub in butter. Add any ginger or chips. Whisk pumpkin with eggs and gently mix into the flour mixture.
2
Form two rounds, add topping sugar and cut each into six wedges. Separate slightly and freeze 30 minutes.
3
Heat the oven to 220°C/425°F and bake 22–25 minutes, checking that the centres contain no raw dough.
4
Cool briefly before serving.