What’s better than warm scones right out of the oven? Amy Roloff, one of the stars of TLC television’s LITTLE PEOPLE, BIG WORLD reality series and a real-life Oregon farmer, wanted to share her Pumpkin scone recipe with us.
2 cups of flour, plus more for dusting
1/3 cup lightly packed light brown sugar
1 tsp baking powder
¾ tsp ground cinnamon
½ tsp baking soda
½ tsp ground ginger
¼ tsp sea salt
½ cup cold unsalted butter, cut into pieces
½ cup cold buttermilk
½ cup pumpkin pureé
½ cup dried cranberries soaked in hot water for about 15 – 30 minutes and then drained, plumps and softens them up
½ tsp pure vanilla extract
candied ginger finely chopped
¼ cup heavy cream
Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
Serve plain or goes great with maple butter or powder sugar drizzle icing and with a cup of tea.