On the weekend after a tough week all I want to do is nurse a cup of coffee and feed myself fluffy baked goods to drown my stress.
As I was entering this new blog post, I started typing in the word pumpkin and a ton of suggestions popped up. My previous titles included Pumpkin Pie, Pumpkin Waffles, Pumpkin pancakes, and so on. It's no surprise that I love pumpkin. Pumpkin scones were the next variation for a lazy Saturday brunch for my husband and I. So I made these scones along with scrambled eggs and grated Gruyere cheese, thick-cut bacon and a huge cup of coffee.
Baked goods make all your troubles go away.
3 cups self-rising flour
1/2 cup sugar
1 cup pumpkin puree
1 1/4 cup buttermilk
12 tablespoons unsalted butter (1 1/2 cup butter)
3 tsp cinnamon
2 tsp nutmeg
1 tsp allspice
Combine the flour, sugar, cinnamon, nutmeg and allspice together in a bowl. Cut the butter into tiny cubes and then work the butter into the flour with your hands until it resembles sand. Make a well and pour the buttermilk into the center. Mix until incorporated (don't knead) and just wet. Turn out the dough on a floured board and gather together into a circle. Cut into wedges and put on a cookie sheet lined with parchment paper. Bake at 400 degrees for 15 minutes.