Yup, fall is definitely better in the Northeast! We were going to take a short road trip this weekend to see the fall colours, but cancelled that idea when we woke up Saturday morning to this view in our own backyard! Why go anywhere?
Staying home gave me a chance to use the pumpkin puree I made on Friday to bake these scones. As if a perfectly spiced pumpkin scone were not enough, these babies are moist AND they are topped with a sweet crunchy topping.
You know that crumbly topping on an apple crisp that everyone secretly likes the best? Same idea. Pair these with a hot cup of coffee and you’ll have yourself the perfect breakfast for a cool fall morning.
Please try to have people to share these with however, because otherwise you may eat two or three too many and all those smoothies you’ve been subbing for meals and all those mornings you got up early to exercise will mean absolutely nothing. NOTHING!
But hey, that’s what Monday’s are for, right? A fresh start from the mistakes made over the weekend? I’ll just tell myself that anyway…
Cheers to a new week y’all! And seriously, make these scones!
Pumpkin Crunch Scones
Ingredients for the Scones
2 1/4 cups all-purpose flour
1 Tbsp baking powder
3 Tbsp sugar
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/8 tsp ginger
6 Tbsp butter, cold and cut into small cubes
2/3 cup pumpkin puree (see this post on making your own)
1/2 cup heavy cream
1 tsp pure vanilla extract
Ingredients for the Crunch
1/4 cup walnuts or pecans
1/4 cup oats
1/4 cup brown sugar
1/4 tsp cinnamon
1/4 tsp salt
1 Tbsp butter, melted
Instructions for the Scones
Preheat oven to 425 degrees. Combine flour, baking powder, sugar, salt, and spices in a medium bowl and stir to combine. In another bowl combine pumpkin puree, heavy cream and vanilla extract. Add cubed butter into flour mixture and work in with hands and fingers until pea sized pieces form. This shouldn’t take more than a minute or two. Fold liquid mixture into flour until just combined. It will be quite moist. Do not overwork. Turn dough out onto a floured surface and sprinkle with a little more flour if needed. Knead two or three times and using a sharp knife, cut dough in half and form into two balls. Lightly pat dough balls down into two discs, each about two inches high.
Instructions for the Crunch
Place nuts, oats, brown sugar, cinnamon and salt into a blender and pulse 5 or 6 times. Pour into a bowl and add melted butter. Stir until incorporated. Divide the mix evenly between the two discs and pat firmly into the dough.
With a sharp knife, cut each disc into 6 pieces, place on a parchment lined baking sheet and bake for 15 minutes. If center of dough doesn’t look quite done, bake for an additional two minutes. Remove from oven, let cool slightly and enjoy!