Sunday, May 19, 2013

Pumpkin Scones Update

Ah... pumpkin. It is good any time of year. I refuse to designate pumpkin as a 'seasonal' item. Case in point, I had the baking itch again today and decided to try the recipe for Pumpkin Scones I'd been guarding for - I hesitate to admit this - years without trying. 

I'll repeat the recipe so you don't have to go to my other page:

Pumpkin Scones - Makes about 12
4 1/2 cups all purpose flour
1 cup plus 2 Tbsp granulated sugar
3/4 cup plus 1 1/3 tsp light brown sugar
1 Tbsp baking powder
1 Tbsp salt
1 Tbsp cinnamon
1 Tbsp nutmeg
(Already I can see I would add the same measurement in cloves.)
1/2 cup pumpkin puree (That's it?)
1 3/4 cups heavy cream
1. Combine all dry ingredients in a mixer w/ a paddle and blend well. Add pumpkin and mix until combined. Add the cream and do the same.
2. The dough will be sticky, so roll it in about 1/2 cup flour. Line a half-sheet pan w/ parchment paper and roll out the dough into a 1" thick rectangle. 
3. Cut it into 4x4" squares (you should get 5 or 6) and place them on a fresh parchment-lined sheet pan. Place the entire pan in the freezer until the scones have frozen thoroughly.

3. Cut each square into two triangles. (Any scones you do not want to immediately bake may now be wrapped up and remain frozen until later use.)
4. Bake, about 4 at a time, on a parchment-lined sheet pan at 350 degrees for 20-25 minutes, or until golden brown.
5. Cool the scones on the pans for a few minutes, then transfer to a wire rack to cool completely.
6. Drizzle w/ cream cheese icing and enjoy.
This was printed in a newspaper and states this is courtesy of Robert Carkin. 

Confession time: I misjudged how much heavy cream I had. I only had 1 cup left in my carton. I did, however, have full-fat buttermilk from our weekly batch of pancakes that I make for Syd. I figured the important part was the fat, since there is no oil or butter in these, and used that. 

It was delicious! I am quite bitter that I hadn't tried them before. They will, however, become a regular part of my baking repertoire. 
The best part? I had just enough pumpkin left over to make my famous pumpkin bread!! One loaf will automatically go into the freezer for sometime this summer when it is much too hot to bake. The other will be devoured immediately. Yay for pumpkin!

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