Pumpkin Pie Scones with Apple Butter

I made these for breakfast a week ago please be warned this makes a HUGE batch!! I used 4 large cookie sheets to cook them all! This is best served warm (or reheated!!) You can use any type of Jam or Butter but Apple Butter from my favorite farmers market tastes best in my opinion! This is a perfect breakfast to make ahead for a busy week!

Related: Amish Pear Butter Recipe

Ingredients

• 1 TBsp vinegar
• 3/4  cup Whole milk (makes for a better taste!)
• 1/2 cup sugar
• 4 & 1/4 cups flour
• 1 tsp kosher salt
• 1 TBsp baking powder
• 3/4 tsp baking soda
• 1 & 1/2 tsp pumpkin pie spice
• 10 TBsp cold vegetable shortening, cut into small cubes
• 1 cup pumpkin puree (not pumpkin pie filling)
• NOTE: You CAN use Pumpkin Pie filling just leave out the pumpkin pie spice

Instructions

1. Mix the milk and the vinegar together, set aside.
2. In a (large) Mixing bowl, mix together the sugar,  flour, salt, baking powder, baking soda, and pumpkin pie spice (if using)
3. Add the shortening cubes and use a pastry cutter or a fork to cut it into the dry ingredients until it is the consistency of peas (it looks like gravel to me)
4. Make a  hole in the center of the flour mixture then add in the pumpkin puree and milk & vinegar mixture.
5. Mix together until well combined. Mix the dough with your hands in the bowl a few times.
6. Refrigerate for at least an hour if not more
7. Preheat oven to 400ºF.
8. Flour a work surface and pat/roll out the dough to 1/2″ – 3/4″ thick. Cut out biscuits in what ever shape you want.
9. Place on a greased pan and bake for 15-18 minutes.
10. Serve with Apple Butter!

Yield: 20 +

Pumpkin Pie Scones with Apple Butter

Print

Prep Time 1 hour 15 minutes

Cook Time 15 minutes

Total Time 1 hour 30 minutes

Ingredients

• 1 TBsp vinegar
• 3/4 cup Whole milk, makes for a better taste!
• 1/2 cup sugar
• 4 & 1/4 cups flour
• 1 tsp kosher salt
• 1 TBsp baking powder
• 3/4 tsp baking soda
• 1 & 1/2 tsp pumpkin pie spice
• 10 TBsp cold vegetable shortening, cut into small cubes
• 1 cup pumpkin puree, not pumpkin pie filling
• NOTE: You CAN use Pumpkin Pie filling just leave out the pumpkin pie spice

Instructions

1. Mix the milk and the vinegar together, set aside.
2. In a (large) Mixing bowl, mix together the sugar, flour, salt, baking powder, baking soda, and pumpkin pie spice (if using)
3. Add the shortening cubes and use a pastry cutter or a fork to cut it into the dry ingredients until it is the consistency of peas (it looks like gravel to me)
4. Make a hole in the center of the flour mixture then add in the pumpkin puree and milk & vinegar mixture.
5. Mix together until well combined. Mix the dough with your hands in the bowl a few times.
6. Refrigerate for at least an hour if not more
7. Preheat oven to 400ºF.
8. Flour a work surface and pat/roll out the dough to 1/2" - 3/4" thick. Cut out biscuits in what ever shape you want.
9. Place on a greased pan and bake for 15-18 minutes.
10. Serve with Apple Butter!

Nutrition Information

Yield

20

Serving Size

1 grams
Amount Per Serving Unsaturated Fat 0g

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