These scones are redolent of autumn and a snap to make. You probably have most of the ingredients laying around your pantry anyway. This is also a “food hack,” sort of like the cake doctor, but for breakfast.
- 2 cups of Bisquick
- 1 cup canned pumpkin (approx.)
- 1 tsp vanilla
- 1 tsp Pumpkin Pie Spice (to taste)
- ¼ - ½ cup brown sugar (sweeten to taste)
- 2-3 tbsp honey or maple syrup
Preheat oven to 400°
Step One, add the ingredients to the bowl, starting with the dry and adding the wet. So it should be Bisquick, brown sugar, spices, pumpkin vanilla. Hold off on the honey/syrup.
Step Two, stir briskly with a fork. For like 5 or more minutes. The pumpkin has a surprising amount of moisture but it takes some work to incorporate.
Step Three, Add maple syrup or honey until well incorporated. Your dough should be moist with no dry or white spots. Make sure you taste it at this point. Feel free to add more spices or honey/syrup to taste.
Step Four, using two spoons, drop rounded mounds onto a cookie sheet. You should fit about 6 scones on a sheet. Sprinkle a little brown sugar over your unbaked mounds of dough.
Step Five, bake for approx. 17-20 minutes. The scones should be relatively firm but still moist. (Yay for pumpkin)
Allow your scones to cool. I like to eat them warm with honey or cinnamon butter. Maple butter would be delectable as well. I can't get over how simple these scones are, or how fabulously moist they remain a day or two after baking. If they do make it past the first few hours out of the oven, store in an airtight container.