Pumpkin Scones from The Coastal Table
Even though the thermometer seems to be unsure, the calendar is telling us that fall has officially arrived! In my kitchen, the change in seasons sets off my culinary alarm. Vats of chicken stock simmer on the stovetop, apple butter reduces in the crock-pot, and the sweet smell of roasting pumpkins wafts out of the oven.
One of the very first recipes I made from Karen Covey’s The Coastal Table: Recipes Inspired by the Farmlands and Seaside of Southern New England was for her whole wheat pumpkin scones. Karen’s unique choice of seasonings and spices enhances the pumpkin’s signature flavor and delivers it in a flaky, buttery scone. Her use of whole wheat pastry flour gives the scones a satisfying bite, making it a great addition to any breakfast or tea tray.
This recipe calls for a half a cup of canned pumpkin. If you want to use up the whole can in one fell swoop, simply double the recipe. Shape, wrap, and freeze the extra, uncooked scones to bake whenever guests or cravings arrive. (Add a few minutes of baking time if baking directly from the freezer.)