Chef Johns Pumpkin Scones Food

CHEF JOHN'S SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk flour, white sugar, baking powder, and salt in a mixing bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs.
• Stir together 1/2 cup milk, sour cream, and currants in a small bowl; stir into flour mixture with a fork until just moistened and holding together.
• Transfer dough to a lightly floured surface and pat into rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, flatten back into a rectangle, and repeat. Cut into eight pieces and place each scone on a silicone baking mat.
• Whisk egg and 1 tablespoon milk together in a small bowl; brush mixture on top of each scone.
• Bake scones in the preheated oven until risen and golden brown, about 15 minutes. Remove and transfer to cooling rack.

CHEF JOHN'S PUMPKIN SCONES

Steps:

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
• Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
• Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.
• Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.
• Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.

PUMPKIN SCONES

Steps:

• Heat the oven to 220°C.
• Rub the butter into the flour with your fingertips.
• Add the sugar, pumpkin and egg, then the milk if you need it.
• Turn the dough onto a lightly floured board and knead until smooth.
• Roll out 2cm thick.
• Using a knife, cut into 12 scones.
• Place on a tray, and brush the tops with milk.
• Place in the top half of your oven and bake at 220°C for 10-15 minutes until brown.
• Allow them to cool a little, then serve with butter.

PUMPKIN SPICE SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour in a bowl and coarsely grate in the butter (dipping the butter into the flour can make it easier to grate; do this as often as you need). Use a butter knife to stir the butter into the flour, then mix in the sugar and spice.
• Add the pumpkin and 80ml milk to the flour mixture and quickly stir everything together. Add more milk if you need to.
• Tip the mixture onto a floured surface and lightly bring together with your hands a couple of times. Roll out until 4cm thick and stamp out rounds with a 7cm cutter. Re-shape the trimmings until all the dough has been used. Place the rounds on a lightly floured baking sheet and brush the tops with any remaining milk. Bake for 10-12 mins until risen and lightly browned.

BEST EVER PUMPKIN SCONES

Steps:

• Preheat oven to 200°C Place pumpkin in a steamer over a saucepan of boiling water, cover and steam until tender (about 15 minutes), then transfer to an oven tray and bake for 10 minutes to dry out. Cool, then pass through a coarse sieve.
• Sift flour, nutmeg and 1 tsp salt into a bowl. Using an electric mixer, beat icing sugar and butter until pale and fluffy, add egg yolk and beat to combine. Using a wooden spoon, stir in pumpkin, then half the flour mixture. Add remaining flour mixture and, using your hands, bring together to make a dough, then turn out onto a lightly floured surface and knead gently until smooth (dough should be a little sticky).
• Roll out to 2cm thick and, using a 5.5cm-diameter cutter dipped in flour, cut rounds (without twisting cutter) from dough and transfer to a lightly greased oven tray. Re-roll scraps and repeat. Brush tops with milk and bake until golden and sound hollow when tapped (10-15 minutes). Serve hot or at room temperature with butter.