Now that I’m back in New England and have access to my kitchen again, I thought it was time to share another pumpkin-infused mini breakfast recipe (to serve as a follow-up to last month’s tiny pumpkin muffins!) that you can whip up in the days leading up to Halloween.
While scones sometimes get a bad reputation for being “too dry” or lacking in the flavor department, this recipe promises to deliver some great Fall tastes and some chewy, decadent texture- all in bite-sized form!
WHAT YOU’LL NEED:
8 SERVINGS:
- 2 cups all-purpose flour
- ⅓ cup brown sugar, packed
- 3 teaspoons pumpkin spice blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cut into cubes
- ½ cup pumpkin puree
- 3 tablespoons half-and-half cream, fat-free
- 1 large egg
- 2 teaspoons vanilla extrac
WHAT YOU’LL DO:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
2. In a medium bowl, whisk together flour, brown sugar, pumpkin spice blend, baking soda, and salt. Work the butter into the flour mixture with a pastry cutter (or your hands) just until the mixture is crumbly and the butter is the size of small peas.
3. In another bowl, whisk together the pumpkin puree, half-and-half, egg, and vanilla until well combined. Pour pumpkin mixture over the dry ingredients. Stir using a rubber spatula until a soft dough forms. Knead dough in the bowl until smooth for about 1 minute. If the dough sticks, add a little flour to your hands.
4. Flour a work surface generously, then roll the dough into an 8 x 10-inch rectangle, about ¾-inch thick.
5. Cut the dough into 16 even squares. To do this, cut the rectangle in half horizontally, then cut each half again horizontally, creating 4 equal rectangles. Do the same in the other direction, vertically. You should have 16 roughly two-inch squares.
6. Cut each square in half diagonally to create mini triangle-shaped scones.
7. Place the scones onto prepared baking sheet. Bake for 10-12 minutes, or until a tester inserted in the center comes out clean. Let cool for 10 minutes and serve.
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You can create a glaze for these scones using milk and powdered sugar if you need them to be a little sweeter or have a “prettier” finish when served, but I prefer them as is since they’re already flavorful. These are great for busy mornings or when you’re on the go and want to grab something for the road, which I’ve been doing since I got back to Massachusetts!
xo
Coffee & Chiffon 