Bakery Hack ~ Pumpkin Scones

I know what you’re thinking, scones sound so fancy and foreign they must include tons of ingredients and a thousand steps to the finish line…That’s what I thought as well when I first heard them…Well I was completely WRONG!They are actually quite simple and require only a few ingredients that you probably already have.I also wanted to prove to my husband that they are dirt cheap to make, so I calculated the cost of my ingredients used per batch, it came to roughly $3 for a batch of 8 scones…that’s only 38 cents per scone! WHOA!! Bakeries charge like $4 a pop, they ain’t going to fool me twice!

What you will need:½ cup packed light brown sugar2 tsps. baking powder1 tsp. ground cinnamon1 tsp. ground nutmeg½ tsp. salt2 to 2 ½ cups flour, plus more for dusting6 tablespoons cold unsalted butter, cut into 1/2-inch cubes½ cup roasted pumpkin puree {recipe here}, or canned pumpkin puree1 large egg½ cup milk


Preheat oven to 400 degrees.In a medium bowl combine the dry ingredients; sugar, baking powder, cinnamon, nutmeg, and salt.If using roasted pumpkin {recipe here}, add 2 ¼ cups of the flour; if using canned pumpkin puree, add 2 cups of the flour.

Cut in the butter into the dry ingredients using a bowl scraper until the mixture resembles a coarse meal.

In a separate bowl combine the wet ingredients; the pumpkin, egg, and milk.
Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined. (If using roasted pumpkin you may need to add up to ¼ cup more flour to prevent sticking.)

Turn the dough out onto a floured surface and knead until smooth. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into 8 pieces and place on a parchment-lined sheet.
Bake until golden brown, roughly 12 to 15 minutes. Let cool on the baking sheet.

Enjoy!