I baked a pie pumpkin the other day after I got an email asking a question about pumpkin butter. I decided I’d try the recipe. I had a little left over so I decided to try a pumpkin scone recipe I had.
If you have never baked a fresh pumpkin here is how I do it. Cut the top off like you are going to carve it. Scrape out the seeds. Place the pumpkin with the lid back on it on a baking sheet that has been lined with foil. Bake at 350 degrees for about a hour. This will depend on your pumpkin size. It is done when you can piece it easily with a knife. Let the pumpkin cool. Remove the pumpkin from the shell and use it as you would canned pumpkin.
I use small sugar pumpkins or pie pumpkins when I cook with them. There is more pumpkin, they seem sweeter and less water. To me it is worth the time to do it and there is a taste advantage.
- 2 cups all purpose flour
- 2/3 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. ground ginger
- 1/2 cup fresh pumpkin (can substitute canned)
- 3 tbsp milk
- 1 extra large egg
- 1/2 cup cold butter, cut into cubes
- Plain glaze:
- 1 cup confectioners' sugar
- 2 tbsp whole milk
- 1/2 teaspoon vanilla
- Preheat the oven to 425F.
- Combine all purpose flour, granulated sugar, baking powder salt, nutmeg, ground cloves, ground ginger together in the food processor. Pulse a few times to mix ingredients.
- Cut butter into pieces and pulse the food processor until butter is blended and resembles a coarse meal.
- Add all the remaining scone ingredients and mix until mixture comes to a ball. This dough will be very soft.
- I used a a tablespoon to drop the batter into my mini scone pan.
- Bake for 15-16 minutes or until scones turn light brown.
- While scones cool, mix ingredients for glaze, until the mixture becomes smooth. Brush glaze over scones, when they are still warm.
- Make 12 mini scones.