Pumpkin-Walnut Scones

Three Many Cooks reader Mary Schumann deserves credit for this Pumpkin-Walnut Scone recipe. A few weeks ago she wrote me on Facebook. “I’m a pumpkin fanatic, and I love your scone recipe. Just modified it to make pumpkin scones tonight! Super good. Thanks for another good formula.”

I wrote back, “Yum, You wanna share the recipe on Three Many Cooks?” She responded “Sure! Share the love.”

Living with a bunch of pumpkin fanatics (check out Pining for Pumpkin, a 2009 post Maggy wrote when she was living in Malawi) I started by sharing the love with Maggy, Andy, and David for breakfast last weekend.

First bite in I knew these scones were special. When Maggy asked if she could take all of the remaining scones home—we usually split 50/50—I knew I had a winner. And when David asked what had happened to the leftover pumpkin scones, I added this recipe to the Anderson family favorites shortlist.

Thank you, Mary, for sharing the love with us. For the rest of you, here’s Pumpkin-Walnut Scones adapted from Cook Without a Book: Meatless Meals.

It’s Thanksgiving week—go share the love!

Pumpkin-Walnut Scones
Makes 8

If you don’t have demerara sugar, just sprinkle the scone tops with a little granulated sugar.

2 cups all-purpose flour
6 tablespoons sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 stick (8 tablespoons) frozen butter
1/2 cup pumpkin puree
1/4 cup sour cream
1 large egg, separated
1/2 cup coarsely chopped walnuts
1 tablespoon demerara sugar for sprinkling (optional)

Adjust oven rack to lower-middle position and heat oven to 400 degrees. Mix flour, sugar, pumpkin pie spice, baking powder, salt, baking soda in a medium bowl. Grate 1/3 of the butter into the flour mixture on the large holes of a box grater; toss. Repeating grating and tossing twice more. Using fingertips, work butter into flour a bit more.

Mix pumpkin puree, sour cream, and egg yolk with a fork until smooth. Using same fork, stir into dry ingredients until large dough clumps form. Use hands to press dough against the bowl into a ball. (There may not seem like enough liquid at first, but as you press, the dough will come together. If necessary, flick a little water into bowl bottom to get the last bits to adhere.) Place on a lightly floured work surface and pat into a 7 1/2-inch circle, about 3/4-inch thick. Brush with egg white, sprinkle on nuts, pressing to adhere, and sprinkle with optional demerara sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably silpat- or parchment-lined), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve—hot, warm, or at room temperature.