Ingredients

Scones

• 1 cup all-purpose flour
• 2 Tbsp brown sugar or coconut sugar
• 1 ½ tsp baking powder
• 1 tsp Dust & Bloom Farmstead Holiday Cheer (a blend of cinnamon, sugar, nutmeg, clove, ginger, and allspice)
• ¼ tsp salt
• 3 Tbsp cold butter, cubed
• ¼ cup pumpkin purée
• 2 Tbsp heavy cream (or milk)
• 1 egg yolk (reserve white for brushing)
• ½ tsp vanilla extract
  

Honey-Giardiniera Butter:

• 2 Tbsp softened butter
• 1 Tbsp honey
• 1 tsp finely chopped Ronnie’s Giardiniera (well drained)
• Pinch of cinnamon
  

Instructions

1. Preheat oven to 400 °F (205 °C). Place your 8-inch cast-iron skillet in the oven for 5 minutes to warm while you mix the dough.
2. In a bowl whisk flour, sugar, baking powder, cinnamon, and salt.
3. Use your fingers or a pastry cutter until the mixture looks like coarse crumbs.
4. Whisk pumpkin, cream, egg yolk, and vanilla together. Pour into the dry ingredients and mix until just combined (a little shaggy is perfect).
5. Turn dough onto a floured surface. Pat to ¾-inch thickness and cut into small triangles or rustic rounds—whatever fits prettily in your skillet.
6. Remove hot skillet, lightly butter it, and arrange scones close together. Brush tops with egg white. Bake 13–15 min until puffed and golden around the edges.
7. Stir softened butter, honey, chopped Giardiniera, and a pinch of Holiday Cheer until creamy and speckled.
8. Brush warm scones with the honey butter right in the skillet so it melts and sizzles. Serve extra on the side for dipping.


See it being made: Pumpkin Spice Scones

This recipe was prepared by @farmacyrevolution_