Ireland is well-known for baked goods. Crusty on the outside and moist on the inside, the scone is an authentic Irish treat. Our recipe adds a little extra nourishment with pumpkin puree and whole grain graham cracker crumbs. The directions also describe how to make smaller sized scones for little fingers.
- 1-1/2 cups Flour
- 4 Graham crackers, crushed (1/2 cup crumbs)
- 1/3 cup Sugar
- 1 Tbsp. Baking powder
- 1/2 tsp. Salt
- 1/2 tsp. Pumpkin pie spice
- ¼ cup Chopped dates, minced
- 6 Tbsp. Cold butter, cut into 1/4-inch slices
- 1/2 cup Canned pumpkin (100% pumpkin)
- 3 Tbsp. Buttermilk
- 1 Egg
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
- Whisk together the dry ingredients: flour, graham cracker crumbs, sugar, baking powder, salt, and pumpkin pie spice. Slice the cold butter into small pieces and cut it into the flour mixture with a pastry cutter or 2 knives until the butter pieces are no larger than small peas. Toss in dates and set aside.
- In a separate bowl, whisk together wet ingredients: pumpkin, buttermilk and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball.
- Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife or pizza cutter to slice the dough lengthwise making two equal portions. Cut each log into 4 squares and cut each across the diagonal to form triangular shaped scones (each log will make 8 scones).
- Place scones on the prepared baking sheet leaving about ½ inch between each scone triangle. To add a touch of sweetness, brush the tops of the scones with buttermilk and sprinkle with sugar.
- Bake for 13 minutes, or until light brown. Place on wire rack to cool. Scones can be frozen for 3-4 months.