I do love pumpkin!!! So I’m wondering why it is that I seem to bake with it only in the fall. I know fall, October and pumpkins just go together, but pumpkin is available- the canned variety–all year long. Are you like that, too? I think it might be that pumpkin’s bright splash of color matches the vivid colors of autumn around the country. And as the landscape turns drab, pumpkin is still there giving us a lift.
Right now I have about six recipes lined up that include pumpkin, so if they turn out well, I think you’ll be seeing the results of my baking in the coming weeks.
This recipe is one of the first I tried. Mainly for two reasons: 1) I haven’t made scones in quite a while and these sounded really good to me, and 2) the recipe needs only part of a can of pumpkin, so I can make something else with the remainder. A sort of two-for-one deal. I try to match up recipes that each use only part of a can, so no pumpkin goes to waste. Otherwise I freeze the part I didn’t use for a later date.
This recipe did not let me down in the least. I knew that my expectations were met when they came out of the oven, a deep-gold color and with an aroma of all the spices they contain. Besides the cinnamon, ginger, allspice and nutmeg, I included some crystallized ginger and cinnamon chips to take their flavor over the top. These are way-good. :D. Make them soon and see if you don’t agree.
HARVEST PUMPKIN SCONES
Yield: 12 scones
- 2 3/4 cups all-purpose flour
- 1/3 cup sugar
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice**
- 1/2 cup cold butter
- 1 to 2 cups minced crystallized ginger, cinnamon chips, or chocolate chips
- 2/3 cup canned pumpkin
- 2 large eggs
- coarse white sparkling sugar, for topping
** I use whole allspice and grind it fresh as needed. The flavor is so much stronger and better than when you purchase the already ground variety.
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and spices.
2. Work in the butter using a pastry cutter or your fingers, 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. Add to the dry ingredients and stir until all is moistened and holds together.
5. Line a baking sheet with parchment; or, if no parchment paper on hand, use the baking sheet without greasing it. Sprinkle a bit of flour atop the parchment or pan.
6. Scrape the cough onto the floured parchment or pan, and divide it in half. Round each half into a 5 – 6 inch circle, about 3/4’s-inch thick.
7. Brush each circle with a little milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
8. Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.
9. Carefully separate the wedges from each other just a little, with about 1/2″ space between them, at their outer edges.
10. 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
11. 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.
12. Remove from the oven and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat briefly in the microwave, if desired.
P. S. If you’re making your own pumpkin puree from a fresh roasted pumpkin be aware that fresh pumpkin has a lot more liquid in it than canned, and should be drained throughly. You may use a colander, lined with coffee filters, or several layers of cheesecloth.
SOURCE: King Arthur Flour