Pumpkin Scone(s)

October 5th, 2012 · No Comments · Recipes

Every time I make scones for my parents, I have the same argument with my dad. “Dad, I made you some pumpkin scones,” I say. “You mean pumpkin scone,” he’ll reply. “Grrrr, dad. No. Pumpkin scones-s-s-s.” “Oh, pumpkin scone.” He’s convinced that the plural of scones is scone. He claims that he heard it on a French cooking show. I’m dubious.

my dad in his chef coat

He is also constantly trying to get my brother and I (and everyone else in our large extended family) to use the correct Italian pronunciation of my last name: Filice. We grew up pronouncing it “phil-eece.” But, it should be pronounced “phee-lee-chay” with the accent on the first syllable. Can’t tell you how many times I’ve picked up a phone message from my dad saying “This is Jennifer Phil-eece? Oh, I was looking for Jennifer Phee-lee-chay. Too bad.” A gift with language, and a constant supporter, my dad is the man. He also liked these scone…

pumpkin chocolate chip scones

Pumpkin Chocolate Chip Scones

*2 cups all purpose flour
1 T baking powder
*7 T sugar
1 1/2 t assorted pumpkin pie spices (I used cinnamon, nutmeg, allspice and ginger)
1 t salt
*6 T butter
3/4 c pumpkin puree
*1/4 c whipping cream or half and half
*1/2 c semi-sweet chocolate chips

(*If you’d like to make these recipes gluten free and/or vegan, I’ve done both with substitutions and they’ve come out beautifully. I substitute the flour with Bob’s Red Mill AP Gluten Free Flour, the butter for Earth Balance, the cream for almond milk, and used vegan sugar and chocolate chips.)

-Whisk the flour, baking powder, sugar, spices and salt in a medium bowl, and cut the butter in until it looks like pebbles.

I mix by hand, but you can use a pastry cutter instead

-Add in the pumpkin and cream. Stir until just blended. Add in chocolate chips.

-Roll out a sheet of plastic or wax paper and shape the dough into a flat disk. Seal and let chill in the fridge overnight.

it'll firm up in the fridge. try not to add more flour.

-Cut into pie-shaped wedges, and paint with an egg wash (cream and an egg yolk beaten together or just almond milk and a sprinkling of sugar). Bake on parchment paperĀ at 375 until slightly brown around the edges and springy, but firm when pressed. About 25 minutes.

This recipe was a combination of one that is used by Starbuck’s and another used at the Centrella Inn Bed & Breakfast in Pacific Grove, California.


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