Today I've got two for the price on one. Pumpkin scones. This first one I picked up here. It has the traditional pumpkin pie spices we're all familiar with. I picked this one because it has buttermilk in it. Buttermilk always makes a moist flaky scone. These are americanized scones. I've never had them but I hear that English scones are dry and crumbly rather than the moist cakey types we like.
Pumpkin Scones
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract
Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don't overmix).
Transfer to a lightly floured surface and knead gently 3-4 times, and then shape/pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.
Bake on a cookie sheet for @ 375° for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.
Optional: Add white chocolate chips and/or chopped pecans.
Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
Combine all and mix till creamy.
This one comes from here. Years ago I met a gal in our church that was from Australia. She made the most wonderful pumpkin scones. She gave me the recipe, which is nicely tucked away in a box for moving. The most important thing about these scones was that they did not have the traditional spices in it. There were no spices at all. You taste the full flavor of the pumpkin. And they were not overly sweet. I've not tried either of these but the recipes look like they will work fine.
Pumpkin Scones
2 TBS butter
1 egg
1/3 cup sultana sultanas (raisins)
2 TBS sugar
2 cups self raising flour
1 cup pumpkin
pinch of salt
milk for glazing
(1) Beat together butter and sugar until creamy, mix in the pumpkin and egg
(2) Sift the flour and salt and mix in,together with the sultanas (if desired)
(3) Knead lightly on a floured surface.
(4) Pat into a 20 cm (8in) round nd place on a lightly greased oven tray.
(5) Cut into 6 sections almost to the bottom so that they can be pulled apart when baked.
(6) Brush with milk and bake in a hot oven for 20-25 minutes until cooked.
Best served hot buttered or with Jam and whipped cream.
You could also cut the dough out with a scone or biscuit cutter
1 comment:
Oh Heavenly! I think I will make this on Sunday! YUM!
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