Friday, October 25, 2013

Pumpkin Everything: Scones

I have never been a fan of taste of pumpkin, not even pumpkin pie... not until I tried pumpkin scone at Alice's Tea Cup.

Obviously, it must be that I just never tasted a really good pumpkin dish before.

And the plan was born: every weekend until Thanksgiving I will cook or bake different pumpkin recipes. This makes six different recipes, just enough to not get sick of the pumpkin flavor.

Today I am going to kick off the challenge by making pumpkin scones. Hopefully they will come out delicious!

Shopping list:
2 cups of all purpose flour
1 tbs baking powder
3/4 tsp salt
3/4 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp pumpkin pie spice
3 tbs sugar
5 tbs cold unsalted butter, grated or cut into pieces
1/4 cup pumpkin puree
1/3 cup heavy cream, (do not substitute!) plus more for brushing tops
1 tsp vanilla
2 large eggs

Also need two medium bowls, a sifter, grater, measuring cups and spoons. 

This recipe makes 8 scones. 
Preparation time, 10-15 minutes
Baking time, 16-18 minutes

Step 1: 
Preheat oven to 400 degrees. Place rack in the center. Meanwhile, place a parchment paper on a baking sheet, and set it aside.

Step 2:
In the medium bowl sift the dry ingredients: flour, baking powder, salt, cinnamon, nutmeg, pumpkin pie spice,  and sugar. Cut in (or shave in) butter and mix with the flour mixture. Then, add the pumpkin puree into the mix and cut it in soft pieces with a knife and mix it so that the pumpkin puree would turn into flour covered lumps.

Step 3:
Using a fork, whisk together cream, vanilla, and egg. Make a well in the center of the dry ingredients, and pour in cream mixture. Stir lightly with a fork just until dough comes together. NEVER OVERMIX!

Step 4:
Turn out the dough onto a lightly floured surface, and pat the dough into a 5-inch circle about 1.4 inches thick. Using a floured knife, cut dough on the diagonal 4 times to form 8 triangles. Transfer to the prepared baking sheet. Brush tops with the rest of the cream. Bake until golden brown, 18-20 minutes. Transfer scones to a wire rack to cool.

Alex liked the scones with the powdered sugar
Varuzh, Robert and I had to have the scones with butter and jelly
This was easy and delicious, and our home was filled with the sweet and cosy smell of the scones. Mmmm. I have to pat myself on the back for becoming a baking recipe pro. You should definitely try it!

xoxo Zuma A.

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