And just like that the leaf turn yellow, temperature are colder at night and the days are shorter. October is the season for squash, beets, carrots and of course pumpkin! This month I shared with you one of my “fall pleasure”.
Eating a delicious scone with a warm coffee! And not just any scone, a pumpkin spice scone! If fall would have a taste, I’ll say it’s probably pumpkin spice hihihi! Baking is also a great way to take away the famous fall blues and this recipe is easy to make so your little Sous Chef can help!
Pumpkin Spice Scone
About 12 scone
- 3 C All Purpose flour
- ½ Cup brown sugar
- 1 Table spoon baking powder
- 1 tea spoon cinnamon
- 1 tea spoon ground cloves
- ½ tea spoon ground ginger
- ½ tea spoon Nutmeg
- ½ tea spoon baking soda
- Pinch of salt
- ½ C cold butter
- 1 C milk
- ¼ C Pumpkin Puree
Preheat the oven at 400F.
In a bowl, mix the flour, brown sugar, baking powder, baking soda, salt and all the spices.
Add the butter and using a pastry knife or 2 butter knife, cut-in until the butter is the size of a pea. Add the milk and pumpkin puree and mix with a wooden spoon until the flour is moisten.
On a floured surface, pat down the dough with your finger to about 2 cm thick. Cut in square with a knife and put on a cookie sheet line with parchment paper.
Bake for about 15 minutes or until lightly browned.
Enjoy with your favorite hot beverage!
Bon Appetit!
Chef Caroline