I’m sure it sounds a little dated, but I really like inviting friends over for tea. Lighter than breakfast and just more special than meeting for coffee, tea at home seems to coax deeper conversation and turn acquaintances into friends. I like making scones for these mornings, but hate being haunted by a cookie sheet full of scones for days afterward.

After a little experimenting, I came up with this scaled down recipe for scones. While this recipe actually makes 4 full-size scones, instructions are included for freezing and baking-from-frozen 1 at a time.

Single Serve Pumpkin Scones

1.5 cups all purpose flour

2.5 TBSP brown sugar

1.5 tsp baking powder

1 tsp pumpkin pie spice

1/3 tsp cinnamon

a pinch salt

1 small egg (or just the whites of a large egg)

1/3 cup butter chilled (or  use 50/50 coconut oil & butter)

1/3 cup, heaping, of canned pumpkin.

1/4 cup milk

In a medium sized bowl, stir together the first six ingredients.

Place cold butter in food processes and process till coarsely chopped (add some of your dry ingredients to food processor with butter if the butter seems soft or sticky) then add to dry ingredients.

In another bowl, whisk the egg, pumpkin and 1/4 cup milk. Stir into dry ingredients just until moistened.

Turn onto a floured surface; knead a few times and then shape into a roughly 8 inch circle. Cut into 4-6 wedges. Separate wedges and place 1 in. apart on parchment paper or a silicone mat.

To bake immediately: Bake at 400° for 12-15 minutes or until firm and golden brown.

To freeze and bake: Place cookie sheet into your freezer until raw scones freeze solid (about 2 hours) Remove, and add scones to a freezer-safe bag. To bake 1 or 2 at a time from frozen, place frozen scones into a 350° oven and bake for 35 minutes.

Yield: 16 scones.


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