As promised yesterday, here is the recipe for the pumpkin scones I made on “Seed Starting Day.”
Mix together the following ingredients in a large bowl:
2 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
4 tablespoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
Using a pastry cutter, add 1/3 cup cold butter cut into small pieces. Make a well in the center of the mixture and set aside.
Next mix the following ingredients in a medium bowl:
½ cup heavy cream
¾ cup pumpkin puree (In the fall my husband halves pie pumpkins and scrapes out all of the seeds. He then roasts the pumpkin halves on the grill until soft. I then scoop out the meat of the pumpkin, run it through the food processor, and freeze it for later use in recipes. This is what I used for this recipe.)
Add egg mixture to dry mixture all at once. Then stir with a fork until just moistened.