Pumpkin Scones
From twowheelintim 16 years agoIngredients
- Scone Dough: shopping list
- 2 cups all purpose flour shopping list
- 1/3-cup light or dark brown sugar shopping list
- 1/2-teaspoon ground ginger shopping list
- 1-teaspoon ground cinnamon shopping list
- 1/4-teaspoon allspice shopping list
- 1/8-teaspoon nutmeg shopping list
- 1-teaspoon baking powder shopping list
- 1/4-teaspoon baking soda shopping list
- 1/4-teaspoon salt shopping list
- 1/2-cup cold unsalted butter, cut into small pieces shopping list
- 1/3 cup chopped white chocolate (optional) shopping list
- 1/4 cup toasted and chopped pecans (optional) shopping list
- 1/3-cup buttermilk shopping list
- 1/2-cup fresh or canned pumpkin, squash, yam, or sweet potato shopping list
- 1-teaspoon pure vanilla extract shopping list
- Egg Wash: shopping list
- 1 large egg shopping list
- 1-tablespoon milk or cream shopping list
- turbinado sugar (optional) shopping list
How to make it
- Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of 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 chopped white chocolate 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 the dough.
- 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 11/2 inches (3.75 cm) thick. Cut this circle in half, and then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with the egg wash and sprinkle a little Turbinado sugar on top, if desired.
- 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 6 scones.
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