Pumpkin Thyme Scones

Sweet and savory, savory and sweet, these scones are magic when served with a pat of butter, a pot of tea, and a good friend’s company. We ate them one gray day and warmed ourselves from the inside out. As we crunched through the perfect crust and savored the warm herb and pumpkin flavors, we imagined sharing them with the author of this recipe. She’s our friend Susan Belsinger, (aka Lucie’s mom) and we could taste her spritely herbal sensibility in the prominence of the thyme leaves. The recipe comes from her book, Not Just Desserts Sweet Herbal Recipes. Check it out! Make these scones. Count your blessings and your friends.
makes 8-12 scones

Directions

Preheat oven to 400 °F. In a mixing bowl, combine the flour, baking powder, salt, ginger, cinnamon, nutmeg, sugar, and thyme.
Add the cranberries to the dry ingredients and toss to coat them in the dry flour mixture.
Use a sharp knife or a pastry cutter to cut the butter into pea-sized pieces, and work it into the dough.
In another bowl, combine the milk with the pumpkin puree and blend well.
Stir the milk and pumpkin mixture into the dry ingredients, and mix until the dough starts to come together.
Turn the dough out onto a lightly floured surface, gather it together, and knead it lightly. Do not overwork the dough.
Flatten or roll the dough into a round about 1” thick. Cut the dough into 8-12 wedges, and sprinkle them with sugar.
Place the scones on an ungreased baking sheet and bake in the 400 °F oven until they are golden brown and crunchy on the outside, about 20 minutes.
Cool on a baking rack for a few minutes and serve warm.

Over to You

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