Breakfast Tea and Scones
2 Cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/2 tbsp cinnamon
1/8 tsp ground cardamom
1/3 cup unsalted butter
1 large egg
1 ½ teaspoons vanilla extract
½ cup heavy (whipping) cream
2 tbsp Pumpkin purée
1 egg mixed with 1 teaspoon water for glaze
Preheat oven to 425 degrees F. Lightly butter a baking sheet.
In a large bowl, stir together the flour, sugar, baking powder, and salt.
Cut the butter into ½ - inch cubes and distribute them over the flour mixture.
With a pastry blender cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, stir together the cream, egg, pumpkin purée and vanilla. Add the cream mixture to the flour mixture and stir until combined.
With lightly floured hands, pat the dough into a ½ -inch thickness on a lightly floured cutting board. Using a floured 2 ½- inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
Lightly brush the tops of the scones with the egg mixture, if desired.
Bake for 13 to 15 minutes, or until lightly browned.
Makes about 14 scones.