You may recall that about a month ago, I made pumpkin puree from sugar pumpkins. The puree went into the freezer for later. The other day, I thawed some and made pumpkin scones.
Scones, baking in the oven
They smelled great, and I couldn’t wait to taste one.
The finished product
I wasn’t disappointed. These babies are buttery and flavorful.–all around delicious!
Here is the recipe, courtesy of Joy of Baking. com. http://www.joyofbaking.com/
Pumpkin Scones
Makes 8 scones– I doubled the recipe and froze the extras for later.
Ingredients:
2 cups all purpose flour
1/3 cup 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 cold unsalted butter, cut into pieces
1/3 cup raisins
1/4 cup chopped pecans or walnuts (optional)
1/3 – 1/2 cup buttermilk (in doubling the recipe, I used 2/3 cup)
1/2 cup 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:
No need to double this– it was more than enough for my doubled recipe
1 large egg
1 tablespoon milk or cream
Directions:
Preheat oven to 400 degrees F 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 round and about 1 1/2 inches thick. Using a table knife, cut circle in half, then cut each half into 4 pie-shaped wedges (triangles). If the triangles are too big, feel free to halve them. Place the scones on the baking sheet. Brush the tops with the egg wash.
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. Or give in and have one hot from the oven! I did. 🙂
Until next time, and happy eating,
Ann
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