For some crazy reason – probably our “Cinnamon Roll Friday” tradition – the guys have decided that they’re entitled to a fresh-from-the-oven breakfast every morning of late. For some reason that’s even crazier, I’ve gone along.

Oh, well. At least most of the stuff is lower in sugar than their favorite of breakfast cereal, and I can always manage to sneak in a bit of fruit or vegetable, too.

Hence one of my newer creation, pumpkin scones. It’s always pumpkin season here, so these were a hit.

I’m also going to add them to my “traveling recipe” collection – foods I can make without toting egg replacer with me. The buttermilk and tablespoon of baking powder work just fine to give  the needed boost.

Pumpkin scones

• 1 1/2 c. all-purpose flour
• 1 1/4 c. white whole wheat flour
• 3/4 tsp. salt
• 1 tbl. baking powder
• 1/4 tsp. soda
• 1/3 c. sugar
• 1 stick of butter or margarine
• 3/4 c pumpkin
• 1 tsp cinnamon
• 1 1/4 c. buttermilk

Preheat over the 425 degrees and coat a scone pan with baking spray. If you don’t have a scone pan, you can pat out the dough lightly and cut into triangles. Or you can drop them onto a greased baking sheet, as you would a drop biscuit.

Combine all dry ingredients and cut in butter with a pastry blender or two knives. Add buttermilk to mixture and stir until all is just moistened and holds together. This is the only tricky part, because if you overmix, the scone will turn out tough. 

Scoop a generous 1/3 cup into each wedge of the scone pan. Bake for 15 to 18 minutes or until lightly browned. Let sit five minutes after you remove them from the oven, then remove them from the pan. If you’re using a scone pan, I recommend removing them as you would a cake — put a cooling rack on top of the pan, then flip over onto another cooling rack.

Cool, then glaze or squiggle with icing and sprinkles if necessary to complete the sneak attack.

Copyright 2012 Debra Legg. All rights reserved.

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