Pumpkin Poppy Seed Scones

These are moist, cakey scones, filled with lots of crunchy poppy seeds and all our favorite fall spices.  Just another delicious excuse to keep the pumpkin love flowing. 

Pumpkin Poppy Seed Scones
makes 8 scones
oven to 400
1 cup oat flour
1 1/4 cups all purpose flour
1/4 cup packed brown sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp cardamom
1/4 tsp freshly grated nutmeg 
1/4 tsp cloves

• Put everything in the bowl of a food processor and whiz to combine.

1/2 cup, 1 stick, cold unsalted butter, cut in pieces

• drop the butter pieces into the processor and pulse about 10 to 15 times just to get a crumbly texture.

1/3 cup buttermilk (or cream)
1 egg
1/2 cup pumpkin puree
1/4 cup poppy seeds

• Measure out the buttermilk, then add the egg, pumpkin and poppy seeds and whisk together.  Add to the dry ingredients while pulsing the machine, just until the dough comes together.  It will be fairly wet.
• Turn the dough out onto a floured board, and with floured hands, pat it into a round disk, about an 8 or 9 inches across.  Don't overwork the dough.
• Cut the dough in half, and then into quarters.  Place the scones on a silpat or parchment lined baking sheet and put into the freezer for about 20 or 30 minutes.
• Bake for about 18 minutes.
• Cool on a rack.

Glaze: 
1 cup confectioner's sugar
1 Tbsp poppy seeds
1 tsp vanilla extract
milk or cream to thin

• Stir everything together with enough milk to get a drizzling consistency.  Drizzle liberally over the cooled scones.

One year ago today---

Salted Peanut Butter Cookies