Pumpkin Date Scones
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.
- 1-½ cups all-purpose flour
- 4 graham crackers, crushed (1/2 cup crumbs)
- 1/3 cup sugar
- 1 Tbsp. baking powder
- ½ tsp. salt
- ½ tsp. pumpkin pie spice
- ¼ cup chopped dates, minced
- 6 Tbsp. cold butter, cut into ¼-inch slices
- ½ cup canned pumpkin (100% pumpkin)
- 3 Tbsp. buttermilk
- 1 egg
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or foil); 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.