Pumpkin Week - Pumpkin Scones

And so endeth Pumpkin Week. *Cue sad violin*

I have been so inspired and hungry from all the delicious pumpkin recipes this week. They really ran the course - from breakfast with Kirsten's Pumpkin Cinnamon Rolls, to dinner with Shanna's Pumpkin Risotto, to all manner of desserts and sweets including Mads' Pumpkin Spice Cake and Carrie's Pumpkin Pie Macarons. Be sure to check out the fill list below! I have been so inspired by pumpkin this week, that I've gone out and bought WAY too much pumpkin and now I'm going to have to eat it all. Oh darn. Woops? Can't wait!

To the scones... I was slow on the scone train. They just seemed so boring to me. And, for some reason, I always thought they were terribly complicated. I don't know where I got this impression. I made this batch of scones while having an indepth discussion with my mom about birthing plans. Not my birthing plan - I have nothing to birth right now. This is how rumors get started. About HER plans, from *mumble mumble* years ago. Never mind. If I can assemble while contributing and getting mildly horrified about all the creams that accompany pre and post-birthing side effects, then it is a terribly EASY recipe.

I really didn't think that scones had much taste when I first tried them. They were bricks. Dense. Not much flavor to speak of. Really just a way to get butter and jam into your mouth. But isn't that why we have biscuits? Plus biscuits are moister... right?

Turns out I was eating all the wrong scones. These scones, by Surly Kitchen, and inspired by the great and powerful Starbucks Pumpkin Scones, are tender, and flavorful, and like all things that pumpkin touches, are very moist. That's right, Megan. Moist. These scones are moist. One more time for Megan: MOIST. And just good. Good with butter. Good with Jeanne's Cinnamon Honey Butter. Good devonshire cream. Good with spiced icing. Dipped in coffee. Dipped in leftover donut frosting. Good in your mouth.

Check out all the great posts from this week!
Monday: Kirsten from Comfortably Domestic makes Pumpkin Cinnamon Rolls
I made Struesel topped Pumpkin Bread

Tuesday: Jeanne from Inside Nana Bread's Head makes Pumpkin Waffles
Carrie from Bakeaholic Mama makes Pumpkin Pie Macarons

Wednesday: Megan from Wanna Be a County Cleaver makes Pumpkin Cheesecake
Allison from Decadent Philistines Take Over The World makes Pumpkin Marshmallows
Shanna from Pineapple and Coconut makes Pumpkin Risotto

Thursday: Anne from From My Sweet Heart makes Pumpkin Donuts
Kat from Tenaciously Yours makes Marbled Gingersnap Tart
Mads from La Petite Pancake makes Pumpkin Spice Cake with Frosting

Friday: Madeline from Munching in the Mitten makes Savory Pumpkin Tart
Lauren from Climbing Grier Mountain makes Pumpkin Mousse
Kirsten from Comfortably Domestic makes Pumpkin Kiss Cookies

Saturday: Monica from The Grommom makes Pumpkin Ice Cream

Pumpkin Scones
Makes 12

Adapted from Surly Kitchen's Copycat Starbucks Pumpkin Scones

1 1/2 cup all-purpose flour
1/2 cup rolled oats
1/4 cup granulated sugar
1/4 cup light brown sugar
1/2 tsp salt
2 tsp pumpkin pie spice
6 Tbl cold butter, cut into chunks
1/2 cup canned pumpkin (not pumpkin pie filling!)
3 Tbl buttermilk
1 large egg

1. Preheat the oven to 375*F. Line a baking sheet with parchment paper.
2. In a large bowl, combine all the dry ingredients. Whisk together.
3. Add the cut butter into the dry ingredients. Using a pastry cutter, cut in the butter until the mixture is a coarse texture throughout.
4. In a medium bowl, combine the wet ingredients.
5. Fold the wet ingredients into the butter and dry mixture.
6. As the dough forms a ball, turn it onto a floured surface. Fold the dough on itself two or three times. Pat into a large rectangle about 1" thick. (I didn't measure mine, but Surly says hers was about 7" x 11" in size).
7. Using a knife or pizza cutter, cut the dough in half the long way (hot dog). Cut the dough into thirds along the long side (hamburger?). You should have six triangles. Cut these diagonally.
8. Place the 12 scones on the baking sheet. Try not to have them touch or crowd, but they shouldn't expand too much during baking.
9. Bake for 20 - 22 minutes, or until just starting to brown on top and corners.
10. Allow to cool for a few minutes on the baking sheet, then allow to cool completely on a wire rack.

Optional Glaze:
1 cup powdered sugar
1 scant tsp vanilla extract
About 3 Tbl Soy Milk

1. Mix together. Drizzle lazily over the scones.