I have to admit it I love all pumpkin flavoured foods, so October is one of my favourite months to cook and bake in. As the days get shorter and colder, I can't help but want to bake and make soups with squash or pumpkin. This past weekend while visiting Victoria for the Thanksgiving long weekend, my mum and I got up to some major baking. Friday we started with these Pumpkin Currant Scones, one of my favourite fall recipes! Easy to make and even easier to eat, try them out next time you're looking for something warming for those cold days. They are the perfect snack to take to work or a quick and easy breakfast with a latte, either way you will enjoy them!
- 2 3/4 cups flour
- 1 tbsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/2 cup currants (we opted for raisins)
- 1/4 cup softened butter
- 1/4 cup sugar
- 1 cup canned pumpkin or 1 cup fresh pumpkin puree (make sure it is as thick as canned)
- 1/4 cup milk
- 1 large egg
- 2 tbsp honey
- Preheat oven to 375 degrees.
- Line baking sheet with parchment paper.
- Combine first 6 ingredients in mixing bowl and stir well to combine.
- Place butter and sugar in second bowl and beat. Mix in pumpkin, milk, egg and honey until well combined.
- Add wet to dry ingredients and mix until loose dough forms.
- Form scones by hand and place on baking sheet.
- Bake for 15-18 minutes or until bottom is golden brown.
- Let cool completely, then enjoy!