Pumpkin and orange scones

These scones are full of orange things: pumpkin, candied orange, butterscotch chips, and lots and lots of fragrant spices.

The basic scone recipe is based on this one from KAF.

You’ll need:

• 2 + 3/4 cups flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/4 tsp salt
• 3/4 tsp cinnamon
• 1/4 tsp ginger
• 1/3 tsp nutmet
• 1/3 allspice or pain de espice mix
• 5 ground cloves
• 1/2 cup cold butter
• 1/2 cup candied orange (finely chopped)
• 1/2 cup butterscotch chips
• 2/3 cup pumpkin puree
• 2 eggs
• 2 tablespoons cream
• 3 tablespoons cinnamon or demerara sugar (for sprinkling)

 

1. Combine the flour, sugar, baking powder, salt and spices in a large bowl. Add butter and cut with a pastry cutter to get to a fine crumble.

2. Add in the butterscotch chips and candied orange – make sure everything is broken up nicely into small pieces.

3. Whisk together pumpkin and eggs in a separate bowl; add to flour mixture. Mix well and knead lightly (handle as little as possible) to combine.

4. Place on a large parchment-lined, lightly floured baking sheet.

5. Divide dough into two parts, flatten each into a circle (about 6 inches wide) on the baking sheet. Brush top with cream and sprinkle with cinnamon sugar.

6. Using a sharp knife, cut each circle into six to eight ‘triangles’/scones. Separate them, leaving about half an inch of room between each. Put in freezer for 30 minutes.

7. Preheat oven to 425F (218C).

8. Bake for 25-30 minutes (oven specific) or until the sides are baked through and a toothpick inserted into the middle of a scone comes out without any wet crumb or dough.

Butterscotch chips got all gooey inside:

Tea time!