Friday, May 10, 2013

Pumpkin Scones

My coworkers know I am a "Yes Man" for anything pumpkin. I love pumpkin in sweet, in savory, in any dish. And it is truly good for you, so why not? I have found ways to incorporate pumpkin into the oddest dishes, sometimes without anyone even noticing (lasagna). And at times, I'll throw in a last little scoop I have into something just to keep from wasting it.

My only real regret - I haven't figured out a way to successfully make pumpkin biscotti - they're much too moist. They're delicious, but they don't have the shelf-life of true biscotti. Thank goodness I don't give up easily.

In response to a request from a friend about possibilities for Mother's Day, I immediately thought of my pumpkin recipes because everyone obviously loves pumpkin as much as I do. One of my absolute favorites (and it is much easier than the stigma attached to it) is Pumpkin Creme Brulee - I posted this recipe a few years ago for my sister. I then remembered I have this recipe for scones. I actually haven't tried these yet, so if anyone beats me to them, let me know.

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. 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. I am truly curious to see how these turn out, though I imagine they would be divine w/ some fresh coffee.

Bon appetit!


  1. By far my favorite creation yet... Thanks for sharing :)

  2. Robert,
    I am so glad I found this in the newspaper, and even more glad that I remembered where I saved it! I've found they freeze well, too, which is a huge benefit to our Virginia summers. Thank you for sharing it! :-)