pumpkin week: pumpkin spice cream scones

Now I know these scones aren’t very British. They’re ginormous. With plenty of sugar on top. They’re made the way Americans tend to like things. But I’d say it’s rather fitting, seeing as pumpkin to me is very American. So, did anyone catch me on TV yesterday? Here is the link to the segment, if you’d like to see it. And if you live in Utah, don’t forget to visit me at the Provo Williams Sonoma at The Shops at Riverwoods on Saturday, September 28, 2013, from 2-4 pm so you can get a book signed and taste a sample of the Pumpkin Swirl Doughnuts and Skillet Brownies from my book. I actually made these so I would have something to serve with the pumpkin pecan butter I posted yesterday. But to be honest, I kind of just like these plain as well. What would you serve them with? pumpkin spice scones 1/3 cup brown sugar 2 cups unbleached all-purpose flour, plus more for rolling 2 1/2 teaspoons baking powder 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg pinch of cloves pinch ground ginger 3/4 teaspoon salt 4 tablespoons cold unsalted butter, cut into pieces 1/2 cup heavy cream, plus 1 tablespoon 1/2 cup canned pumpkin puree 1 egg, lightly beaten 1 teaspoon pure vanilla extract 2 tablespoons turbinado sugar 1. Preheat oven to 400ºF. Line a large baking sheet with parchment paper. 2. In a large bowl combine brown sugar, flour, baking powder, spices, and salt. Add butter pieces, toss to coat, and then, using a pastry cutter or your hands, cut the butter into the flour mixture until it resembles coarse meal. 3. In a separate bowl, combine 1/2 cup cream, pumpkin, egg, and vanilla [...]