Need I say more? What's not to love with a cup of coffee...aah. These were delicious and I plan on making them more. This recipe was adapted from http://www.handlelikecandy.blogspot.com/
The only things I did differently was to omit the pecans and add some chocolate chips (couldn't resist). Oh, and I used salted butter because that was what I had on hand.
Pumpkin Scones
Ingredients:
2 C Flour
1/3 C Brown Sugar
1/2 tsp. Ground Ginger
1/2 tsp. Ground Cinnamon
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
1/2 C Cold Unsalted Butter, cut into pieces
1/4 C Toasted & Chopped Pecans (optional)
1/2 C Buttermilk
1/2 C Pumpkin
1 tsp. Vanilla Extract
Egg Wash:
1 Large Egg
1 T Milk or Cream
Turbinado Sugar for sprinkling on top of the scones (optional)
Directions:
Preheat oven to 400 degrees 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 pecans, if using (or in my case, chocolate chips). In a separate bowl, mix together the buttermilk, pumpkin and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not overmix 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 round and about 1-1/2 inches thick. Cut this circle in half and then cut each half into 3 pie-shaped wedges. Place the scones on the baking sheet. Brush the tops with the egg wash and sprinkle a little turbinado sugar on top, if desired.
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.
The only things I did differently was to omit the pecans and add some chocolate chips (couldn't resist). Oh, and I used salted butter because that was what I had on hand.
Pumpkin Scones
Ingredients:
2 C Flour
1/3 C Brown Sugar
1/2 tsp. Ground Ginger
1/2 tsp. Ground Cinnamon
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
1/2 C Cold Unsalted Butter, cut into pieces
1/4 C Toasted & Chopped Pecans (optional)
1/2 C Buttermilk
1/2 C Pumpkin
1 tsp. Vanilla Extract
Egg Wash:
1 Large Egg
1 T Milk or Cream
Turbinado Sugar for sprinkling on top of the scones (optional)
Directions:
Preheat oven to 400 degrees 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 pecans, if using (or in my case, chocolate chips). In a separate bowl, mix together the buttermilk, pumpkin and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not overmix 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 round and about 1-1/2 inches thick. Cut this circle in half and then cut each half into 3 pie-shaped wedges. Place the scones on the baking sheet. Brush the tops with the egg wash and sprinkle a little turbinado sugar on top, if desired.
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.
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