Tuesday, November 4, 2008

Pumpkin Scones

Another wonderful use for pumpkin! Make these pumpkin scones and I promise you won't be disappointed!

I did forget to put on the glaze before I took the picture, but I added it after and it was good! Although, you could eat it both ways and the scones would still be delicious!

Pumpkin Scones
Recipe from Del Sisters Kitchen

Scone Dough:

2 cups all purpose flour
1/3 cup light or dark brown sugar
1/2 teaspoons ground ginger
1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup raisins or white chocolate chips
1/4 cup toasted and chopped pecans (optional)
1/3 - 1/2 cup buttermilk
1/2 cup fresh or canned pure pumpkin
1 teaspoon pure vanilla extract

Egg Wash:
1 large egg
1 tablespoon milk or cream

Turbinado sugar for sprinkling the tops of the scones (optional)


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 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 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, 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.

Spice Glaze
1c. powdered sugar
1/2t. cinnamon
1/4t. ginger
1/8t. cloves
milk

Add as much milk till desired consistency. Drizzle or spread over scones.

7 comments:

HoneyB said...

Grumpy would like these I am sure (for the white chocolate!).

the Spaz said...

These sound really good! I love finding other uses for pumpkin, too. :) Your rugelach also look lovely.

priscilla said...

yummy Cristine, these look so good! pumpkin scones sound delicious!

Emily Rose said...

yay! another pumpkin recipe to add to my must try list!

Maria said...

I have leftover pumpkin, yahoo! Now I can make these scones. They look terrific!

Bridget said...

Mmmm...pumpkin scones! :) Thanks for this recipe!

Maris said...

I love chocolate chip scones but I'm a huge fan of all things pumpkin and think these sound fantastic!

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