Harvest Pumpkin Scones

pumpkin-scones-king-arthur-flour-relish
http://pgoarelish2.files.wordpress.com/2012/05/pumpkin-scones-king-arthur-flour-relish.jpg?w=150
  • Yield: 1

Cinnamon, ginger, allspice, and nutmeg spice the dough; diced crystallized ginger and cinnamon chips take their flavor over the top.

Ingredients

2 3/4cups King Arthur Unbleached All-Purpose Flour
1/3cup sugar
1tablespoon baking powder
3/4teaspoon salt
3/4teaspoon ground cinnamon
1/4teaspoon ground ginger
1/4teaspoon ground nutmeg
1/4teaspoon ground allspice
1/2cup cold butter
1 to 2cup minced crystallized ginger, cinnamon chips, or chocolate chips
2/3cup canned pumpkin
2large eggs
Coarse white sparkling sugar, for topping

Instructions

  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-inch circle (if you haven’t incorporated any add-ins); or a 6-inch circle (if you’ve added 2 cups of fruit, nuts, etc.). The circles should be about 3/4-inch thick.
  8. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
  9. Using a knife or bench 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-inch 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 425F.
  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.

Watch our video to see how it’s made:

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