IKing Arthur's Pumpkin Scones
I buy the small Pie Pumpkins to make the pumpkin puree I use in baking and soups. I can choose organic and the pumpkin is solid with no water added as in the canned and the flavor is so true to what we expect. It is so easy to process. Scrub the pumpkin, cut in half, scoop the center and seeds. Place cut side down on a baking sheet with sides, bake at 325. When you can dimple the skin with ease, they are done. Cool, scoop, and it is ready to use or freeze.
This is a favorite scone recipe of mine
Ingredients
2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
1/3 cup (67g) granulated sugar
1 tablespoon baking powder
3/4 teaspoon table salt
1 1/2 teaspoons pumpkin pie spice OR
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
8 tablespoons (113g) unsalted butter, cold
1 to 2 cups (184g to 369g) crystallized ginger or cinnamon chips,
2/3 cup (152g) pumpkin purée
2 large eggs
coarse sparkling sugar for topping
2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
1/3 cup (67g) granulated sugar
1 tablespoon baking powder
3/4 teaspoon table salt
1 1/2 teaspoons pumpkin pie spice OR
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
8 tablespoons (113g) unsalted butter, cold
1 to 2 cups (184g to 369g) crystallized ginger or cinnamon chips,
2/3 cup (152g) pumpkin purée
2 large eggs
coarse sparkling sugar for topping
Directions:
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
Stir in the ginger and/or chips/bits, if you're using them.
In a separate mixing bowl, whisk together the pumpkin and eggs until smooth.
Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.
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.
Scrape the dough onto the 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.
Sprinkle each circle with coarse white sparkling sugar or cinnamon sugar.
Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
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.
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.
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.
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.
Stir in the ginger and/or chips/bits, if you're using them.
In a separate mixing bowl, whisk together the pumpkin and eggs until smooth.
Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.
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.
Scrape the dough onto the 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.
Sprinkle each circle with coarse white sparkling sugar or cinnamon sugar.
Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
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.
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.
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.
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.
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