Pumpkin & Walnut Scones
Serves: 14
 
Ingredients
  • 2 cups all-purpose flour
  • ¼ cup firmly packed light brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon kosher salt
  • ¼ cup plus 2 tablespoons cold unsalted butter, cubed
  • 1 cup finely chopped toasted walnuts
  • ¼ cup canned pumpkin
  • ¼ cup cold whole buttermilk
  • 1 large egg, lightly beaten
  • 1 tablespoon turbinado sugar
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, pumpkin pie spice, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add walnuts, pumpkin, and buttermilk, stirring until a dough begins to form. Bring mixture together with hands until a dough forms. (If mixture seems dry and won’t hold together, add more buttermilk, 1 tablespoon at a time.)
  3. Turn out dough onto a lightly floured surface, and gently knead until smooth, 5 to 7 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 1¼-inch fluted round cutter, cut 14 scones from dough, rerolling scraps as necessary.
  4. Place scones 2 inches apart on prepared baking sheet. Brush beaten egg on tops of scones, and sprinkle with turbinado sugar.
  5. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 16 to 18 minutes. Serve warm.
Recipe by TeaTime Magazine at https://teatimemagazine.com/pumpkin-walnut-scones/