Pumpkin Scones, It is November

November 4, 2009


2 cups all-purpose flour ( you can do half wheat, half all-purpose if desired)

 1/3 cup light or dark brown sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cold unsalted butter, cut into pieces

1/3 cup raisins/cranberries/desired add-in

1/3 – 1/2 cup (80 – 120 ml) buttermilk

1/2 cup fresh or canned pure pumpkin (if using canned pumpkin make sure there are no spices or sugar added)

1 teaspoon pure vanilla extract

Directions:

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.  Line a baking sheet with parchment paper.  In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.  Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives.  The mixture should look like coarse crumbs.   Stir in the mix-ins, if using.  In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture.  Mix just until the dough comes together. Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick.  Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles).  Place the scones on the baking sheet.  Brush the tops of the scones with the egg wash and sprinkle a little Turbinado sugar on top, if desired.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning.  Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.   Transfer to a wire rack to cool.  

Makes 8 scones.

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