Pumpkin biscuits or scones

Ranks right up there with pecan popovers for awesome fall food.

This recipe came to me from my sister who lives in New England. We’re really not sure where she got it, but it is a fabulous healthy-ish side that goes with almost anything you are planning to make this fall or winter. (Read up on a few of pumpkin’s benefits here.) This recipe is egg-free and can be made with a butter alternative in order to make it dairy-free, if needed. I have not tried making this with a gluten-free flour, but I expect it would do well.

Maren’s Pumpkin Biscuits or SconesPumpkin scones
2 1/2 cups flour
3 Tablespoons packed brown sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup unsalted butter, chilled and cut thin
1 (15 ounce) can pumpkin (almost 2 cups)

Optional (especially nice for scones):
1/2 tsp orange extract
1 Tbs orange zest
diced crystallized ginger
diced dried fruit like cherries
chocolate chips

Heat oven to 400ºF/205°C, grease a cookie sheet or line it with parchment or a silicone mat. In a large bowl, stir dry ingredients together. Cut in butter till it is well-incorporated but not quite like cornmeal. Stir in the pumpkin (and extras) until you have a soft dough.

Cut them into shapes (using more flour if needed) or drop them by spoonfuls. If making scones, press out into a 10 inch circle and use a sharp knife to cut into triangles. Sprinkle with sugar.

Bake 15-20 minutes for biscuits, about 20-25 minutes for scones. Remove when edges or tips just start to brown. Serves 6-8.

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