All things Pumpkin Spice are in the air this month – hooray!! Today we’re adding in a little bit to some baked goodness with these delicious and seasonal pumpkin scones; they’re easy to make and should happily wipe away any holiday food cravings you may have already. For the ultimate Autumnal indulgence, serve these up with our Home-Made Gingerbread Lattes and we promise those gorgeous coloured leaves outside will look a little brighter!

Make 8-10 scones

• 3 cups all purpose flour
• 3 tsp. baking powder
• 3/4 tsp. salt
• 1 tsp. cinnamon
• 3/4 tsp. nutmeg
• 1/3 tsp. allspice
• 1/3 tsp. ground ginger
• 1/2 cup raisins
• 3/4 generous cup pumpkin puree
• 3/4 cup heavy cream
• 1/3 cup buttermilk or yoghurt
• 3 Tbsp. maple syrup
• 1/3 cup cold unsalted butter – cut into pea sized pieces

Preheat oven to 425 degrees F. and line a baking sheet with parchment.

In a medium bowl, whisk together flour, baking powder, salt and spices. Toss in the raisins.

Quickly work butter into the flour with hands until it forms a granular consistency.

In a liquid measuring cup, whisk together the heavy cream, buttermilk, pumpkin, and syrup. Add it all at once to the dry ingredients and mix quickly with a fork until moistened. Knead it in the bowl several times to gather any dry crumbs into the dough.

Turn dough out onto a lightly floured surface and pat it into a 1″ thick disk. Cut into 8-10 wedges and place on a bang sheet. Before baking, brush the tops with cream and sprinkle with sugar.

Bake 15-18 minutes and serve warm with Maple Butter.

Maple Butter

1 tsp. of maple syrup with 2 Tbsp. unsalted butter: mix while butter is sift and then refrigerate until ready to use.