Pumpkin Scones

Another delicious way to bake with pumpkin. Warm spices, a lightly crisp crust, and a soft, slightly sweet pumpkin crumb make these scones especially cozy. Unlike traditional recipes that use cream or milk, this version uses kefir, which, combined with the pumpkin purée, gives the scones their tender, crumbly texture

Ingredients (for 16 scones)

• 2 cups flour (250 g)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/3 cup brown sugar (65 g)

• 1/2 tsp cinnamon

• 1/2 tsp ginger

• 1/2 cup cold butter (113 g)

• 1/3 cup kefir (80 ml)

• 1/2 cup pumpkin purée (120 ml)

• a handful of raisins

• 3 tbsp cream

For the glaze

• 2 tbsp lemon juice

• 6 tbsp powdered sugar

• food coloring (optional)

Steps

1. Mix all dry ingredients

2. Grate the cold butter into the dry ingredients (using a coarse grater) and mix well

3. Add kefir and pumpkin purée and form the dough (it will be slightly sticky)

4. Add raisins and mix well

5. Form the dough into a ball (on a floured surface)

6. Roll the ball into a disk about 2 cm thick

7. Cut the disk into 8 equal parts (like a pizza)

8. Brush each piece with cream

9. Bake in a preheated oven at 190°C (375°F) for about 20 minutes

Glaze

10. Mix lemon juice with powdered sugar and add coloring if desired

11. Once cooled, decorate with glaze