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cast iron pumpkin scones

Chef_Scott avatar
Recipe by
Scott Anderson
@Chef_Scott
Shepherdstown, WV

Make sure you preheat cast iron cookware before using it to give your the best flavor and consistency to your scones.

►
yield 4 -6
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For cast iron pumpkin scones

  • 2 c
    sifted flour
  • 1/2 tsp
    salt
  • 1/4 tsp
    ground allspice
  • 1/4 tsp
    ground nutmeg
  • 1/2 tsp
    cinnamon
  • 1/4 c
    granulated sugar
  • 1 Tbsp
    baking powder
  • 1 stick
    cold, unsalted butterr
  • 1 lg
    egg
  • 1/3 c
    canned pumpkin puree
  • 1/4 c
    whole milk
  • 3/4 c
    granulated sugar (set aside)
  • 1/2 tsp
    pumpkin pie spice (set aside)

How To Make cast iron pumpkin scones

  • 1
    Preheat the oven and cast-iron cornbread pan or 10” Dutch Oven to 375 degrees. In a bowl, mix together the flour, granulated sugar, baking powder, salt and allspice.
  • 2
    Cut butter into chunks. Add to flour mixture, mix until it looks crumbly or grainy.
  • 3
    In another bowl, stir together egg, pumpkin and milk. When well mixed, add to flour and other dry stock. Stir gently around the bowl, until the dough is uniformly mixed & lumpy. Don’t mix too much. The more you mix, the tougher the scone.
  • 4
    Put the scone dough in the lightly oiled cast iron pan/Dutch oven in small rounds. Mix sugar and pumpkin pie spice together and sprinkle liberally over the top of each scone. Place back into oven and bake 18 to 22 minutes, or until the scones are slightly browned and firm in their centers. Remove from the heat and let cool for 10 min before removing and enjoy.
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