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Won't you join me for a scone and a cup of tea? The teapot is from Ross, cup from Kohl's and plate from Wal-Mart, all several years ago. I'm serving it from my Southern Living tray.
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Are any of you like me in loving pumpkin recipes in the Fall? I found this scone recipe from
King Arthur Flour and it had rave reviews. Another favorite pumpkin scone recipe can be found
here. I used up the rest of my cinnamon chips for this recipe and now I can't find any more! Even though
King Arthur has some other suggestions, however, I think butterscotch chips would be a good alternative. Here's the recipe:
Ingredients
- 2 3/4 cups
- 1/3 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup cold butter
- 1 cup to 2 cups minced crystallized ginger, cinnamon chips, or chocolate chips
- 2/3 cup canned pumpkin
- 2 large eggs
- coarse white sparkling sugar, for topping or cinnamon/sugar mixed together
- 11 1/2 ounces King Arthur Unbleached All-Purpose Flour
- 2 5/8 ounces sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 4 ounces cold butter
- 8 to 12 ounces minced crystallized ginger, cinnamon chips, or chocolate chips
- 5 1/2 ounces canned pumpkin
- 2 large eggs
- coarse white sparkling sugar, for topping
- 326g King Arthur Unbleached All-Purpose Flour
- 74g sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 113g cold butter
- 227 to 340g minced crystallized ginger, cinnamon chips, or chocolate chips
- 156g canned pumpkin
- 2 large eggs
- coarse white sparkling sugar, for topping
1) In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
3) Stir in the ginger and/or chips, if you're using them.
4) In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
5) Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.
6) Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
7) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick.
8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon /sugar, if desired.
9) Using a knife that you've run under cold water, slice each circle into 6 wedges.
10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
12) Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
13) Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.
Yield: 12 scones.
Note: freeze the leftover pumpkin and you'll be ready for another recipe. You can also freeze the unbaked scones. Just allow a little more time for baking. That way you can make some now and have some fresh-baked for later!
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