Pumpkin Scones!

[fadedwings]

I was in the mood for scones and I had canned pumpkin on hand and I found this recipe over here.

I really liked them. The icing was my own addition and if I had made them for breakfast I think I would have skipped it but I made them for an evening snack and they were perfect for that.

I also put the recipe under the cut as well as some of the things I did a little differently...



Pumpkin Scones: Preheat oven to 400 degrees F (200 degrees C) and place rack in the center of the oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins and pecans, if using. In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 1 1/2 inches (4 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with the egg wash.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

Makes 8 scones.


Pumpkin Scones:

2 cups (260 grams) all purpose flour

1/3 cup (70 grams) light or dark brown sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

1/3 cup (50 grams) raisins

1/4 cup (30 grams) toasted and chopped pecans or walnuts (optional)

1/3 - 1/2 cup (80 - 120 ml) buttermilk

1/2 cup (120 ml) fresh or canned pure pumpkin (if using canned pumpkin make sure there are no spices or sugar added)

1 teaspoon pure vanilla extract

Egg Wash:

1 large egg

1 tablespoon milk or cream
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I didn't use parchment paper to line the baking sheet because I don't keep it on hand since it's a bit expensive.

I used buttermilk powder and followed the directions on the container on how to substitute that. I went for the 1/2 cup amount instead of the 1/3 cup.

I used raisins but no nuts

I used orange extract instead of vanilla

I didn't do the egg wash

I topped with a simple icing (about a cup of confectioners sugar mixed with a splash of orange extract and about two tablespoons of milk) after they had cooled off a little bit.

Comments

[xenacryst]

Om nom nom. I made pumpkin scones of a similar ilk a couple of weeks ago - the main differences being no nuts or raisins, cream instead of buttermilk, and substituting a little oat and whole wheat flour for the white flour.

My little secret for making scones quickly (and pie crusts, too, for that matter), is to mix all the dry ingredients in a food processor, throw the butter in, and then dribble the wet mixture in. Turn out onto a floured board, pat into a ball, shape and cut.

[anatsuno]

I need to try this! Do you throw the butter in in small cubes? All at once?

[xenacryst]

I do - I cut it up into about tablespoon sized chunks and throw it in. Oh, and I start with frozen butter, too (we usually keep our unopened butter sticks in the freezer).

[anatsuno]

ahah, good to know. I don't normally have frozen butter around. *makes note*

[pauraque]

I am so going to make these. I love pumpkin... everything.

[herlander_refugee]

One of the things I love about fall and winter is laying in a good supply of pumpkin to experience in several delicious ways! I had not thought of scones...what a wonderful idea for a weekend morning!

I am planning on making a pumpkin cheesecake this month, with a ginger cookie crust!