Pumpkin Scone with Whole Wheat Flour

 

Heavy wet snow coats and breaks the foliage in late May what better time for Pumpkin Scone.

1 cup white flour

1 cup whole wheat flour

1 cup oats, uncooked

1 Tablespoon baking powder

½ cup packed brown sugar

1/16 teaspoon lavender salt

1 teaspoon cinnamon

½ teaspoon ginger

½ teaspoon cloves

½ cup (1 stick) unsalted butter

2 eggs

1 cup cream

15 ounce can of pumpkin – be careful to use pumpkin and not pumpkin pie mix

Directions: Stir all the dry ingredients together thoroughly in a large bowl. Cut in butter. Crack eggs individually into a separate bowl if both are fine, stir together and add to dry ingredients and stir thoroughly. Add cream to above mixture and stir. Add pumpkin and stir thoroughly. Grease and flour a 9.5-inch diameter, deep-dish pie pan. Pour mixture into pie pan. Bake at 375 degrees Fahrenheit for 45 minutes. Test scone with table knife. If dough is sticky return scone to oven for another 10 to 15 minutes at 375 degrees Fahrenheit. Pumpkin is dense and the baking time is longer than for a white flour and cream scone.

Icing

2 Tablespoons unsalted butter

1 teaspoon vanilla

1/3 cup sifted powdered sugar

1+ Tablespoon heavy cream

Directions: Melt butter in small sauce pan. Add vanilla. Sift in powdered sugar. Icing should be runny. If it is thick, add 1 Tablespoon cream. Stir. Spoon carefully all over scone; one may poke holes in scone so icing will run inside.

Serve scone while warm.

Serves 6 - 8 people.

Notes: Pumpkin scone with whole wheat flour variation 2