Pumpkin cheddar scones

Pumpkin Cheddar Scones

2¾ cups all-purpose flour

⅓ cup sugar

1 tablespoon baking powder

¾ teaspoon kosher salt

1 teaspoon cinnamon

½ + ⅛ teaspoon freshly ground nutmeg

¼ teaspoon allspice

½ cup cold butter, cut in cubes

¾ cup pumpkin purée

2 eggs

¼ cup milk plus more for brushing scones

1 cup grated sharp cheddar cheese1. Preheat your oven to 425°F.

2. Whisk together the flour, sugar, baking powder, salt and spices in a large mixing bowl. Work in the butter using a pastry cutter until the mixture is a little crumbly. You can use your hands, too, to distribute the butter a little better but unevenly crumbly would be okay. Stir in the grated cheese

3. In a separate bowl, whisk together the pumpkin and 2 eggs until the mixture is smooth then add to the dry ingredients and stir together. At this point the mixture will seem dry with a bit unincorporated dry ingredients.

4. Add ⅛ cup of the milk then stir together again. If needed, add the other ⅛ cup milk and combine the dough with your hands in the bowl using a kneading motion. The mixture will be moist and stick to your fingers if you used the entire ¼ cup milk.

5. Scrape the dough onto a lightly-floured work surface. Bring the dough together into a round and flatten with your hands until the dough is roughly ½ – ¾ inch thick. Using a 2-inch round cookie cutter, cut a piece of the dough and transfer onto your baking sheet.

6. Brush the tops with a little milk and bake in the oven for 11 – 13 minutes or until the scones are golden.

7.serve hot