King Arthur Pumpkin Scones

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King Arthur's Pumpkin Scones

I buy the small Pie Pumpkins to make the pumpkin puree that I use in baking and in 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 should 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

Directions:
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 okay  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.

Seasonal Fruit With Lime Syrup, Crystallized Ginger And Vanilla Yogurt

Seasonal Fruit With Lime Syrup, 

Crystallized Ginger and Vanilla Yogurt

Serves 6.
2 limes
1/3 cup water
1/3 cup sugar
6 cups fresh fruit in season
1/4 cup finely chopped crystallized ginger
Vanilla Yogurt
Toasted pistachio nuts or sliced almonds

Remove zest from 1 lime in strips with a vegetable peeler. Squeeze 3 T. juice from limes. Bring zest, water, and sugar to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, about 3 minutes. Remove from heat and stir in lime juice. Let syrup stand 20 minutes, then remove zest with a slotted spoon and discard. Cool syrup to room temperature or make ahead and refrigerate up to 1 week.


Toss fruit with syrup in a large bowl. Sprinkle with crystallized ginger and chill until serving time. Serve topped with a spoonful of yogurt and a sprinkling of nuts.

Best Crystallized Ginger or Candied Ginger

Best Crystallized Ginger 

or Candied Ginger

I previously attempted a different recipe for crystallized ginger and did not feel the end result was satisfactory. Today I looked this recipe over and felt that it too lacked some specifics to determine the length of time the ginger should be cooked in the syrup. My first attempt was a little more brittle than I like as the syrup reached too high of a temperature. My suggestion is to cook the ginger in the syrup until a thermometer tested in the syrup reaches 220 degrees.  Also, after a third batch recently, I have added a few tips experience has taught me.

***

Peel and thinly slice (1/8" slices) 1 pound (500 grams) fresh ginger root.  Place sliced ginger in a heavy saucepan and cover with 5 cups water.  Cook gently until tender.  Time varies due to size of slice and size of rhizome.  Drain off water when tender.

Weigh drained sliced ginger.  Weigh sugar to equal weight of ginger.  Place sugar and ginger slices in heavy saucepan.    Stir to mix well.  Cook over a med-low heat until the syrup reaches 220 F.

Drain the ginger.  Place about 1/2 cup sugar in a deep bowl with lid.  I use a 2 cup refrigerator container.  With a swirling action of the bowl, drop a few single pieces of ginger in the bowl and swirl to coat.  Place coated pieces on a cooling rack.  When I have several pieces coated and the sugar has slightly dried, I move them to a strainer or colander with a large mesh or holes, shaking the ginger again to remove excess sugar.  Place the coated ginger on a cooling rack over a baking sheet to dry.  When thoroughly dry place in an air tight container.  Keeps fresh for up to 3 months.  Make certain the ginger is dry to prevent mold.

*This is a little time consuming recipe but very worth the effort.  My suggestion is not to double the recipe but make two two batches.