Harvest Pumpkin Scones Food

HARVEST PUMPKIN SCONES, ADAPTED FROM KING ARTHUR FLOUR RECIPE - (4.3/5)

Steps:

• 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. **NOTE: Grating cold butter helps to incorporate it into the dry ingredients, much easier. Stir in the ginger and/or chips, if you're using them. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth. Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together***. ***I found that my dough didn't turn out very moist. Don't panic, if it does. I simply pressed the dough together, and it worked out great. 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 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.* *NOTE: I found that room was "tight" to place two circles onto one baking sheet. Even though I spaced them, they spread out and fused a bit together. I recommend using separate baking sheets. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.** NOTE: I froze my scones first, and then added the milk and coarse sugar. It worked out fine. Then I cut them. 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. NOTE: Seriously, spread them apart! Mine fused together (see previous note). Use two baking sheets. Just sayin'! 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. NOTE: Don't skip this step! It helps the butter to product steam and you get tender scones. Bake the scones for 22 to 25 minutes (mine took 20 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.

VAL'S PUMPKIN SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, and allspice in a large bowl. Cut butter into flour mixture using a pastry blender or 2 knives until mixture is crumbly. Stir raisins into flour mixture.
• Whisk pumpkin, egg, and buttermilk together in a bowl; stir into flour mixture until dough is well mixed. Pat dough into a 3/4-inch-thick circle on a lightly floured surface. Cut dough into 14 scones using a 2-inch round cutter and transfer to a baking sheet. Brush tops of scones with egg white.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Transfer scones 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.

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.