Nothing heralds fall like pumpkin, and we love this simple recipe for Pumpkin Amish Friendship Bread scones. They’re savory with just the right amount of sweetness. Pair it with our Berry Butter or a dollop of clotted cream.
We love it when you share your photos with us, too. Here are a couple from Kitchen Friends Amanda Griffith and Jennifer Prior.
- 1 cup Amish Friendship Bread Starter
- 2 cups flour
- 2 teaspoons baking powder
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup chilled butter
- 1 egg, beaten
- ½ cup canned pumpkin
- ½ cup raisins or currants (optional)
- 2 tablespoons turbinado sugar for topping (optional)
- Berry Butter (optional)
- Preheat oven to 400° F (200° C).
- In a mixing bowl combine flour, baking powder, pumpkin pie spice, baking soda and salt.
- With a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of dry mixture; set aside.
- In another bowl combine starter, pumpkin and egg. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened. Knead in raisins or currants.
- Turn out dough onto lightly floured surface. Shape into 4” x 12” rectangle. Cut rectangle into quarters (4” x 3”) and cut each piece on the diagonal to form 8 wedges.
- Place wedges 1 inch apart on ungreased baking sheet. Top with turbinado sugar if desired.
- Bake for 12 to 15 minutes until golden.
- Serve warm with berry butter.
>> Have you tried this recipe? Share your best pic with us or leave a comment below and let us know how it worked for you!