Tuesday, January 3, 2012

Pumpkin Scones

Warm pumpkin scones with a hint of ginger and cinnamon filled with plump raisins, what is not to love? Yum! These were perfect for a relaxing Thanksgiving weekend. Really, they would be perfect for any relaxing winter weekend. My family devoured these for breakfast and came back again for a late morning snack. I think all 8 scones were eaten before we even hit noon. Yep, that good. I will definitely be making these again. Enjoy!

Pumpkin Scones
Source: Joy of Baking

2 cups all-purpose flour
1/3 cup light or dark brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup raisins
1/4 cup toasted and chopped pecans or walnuts (optional)
1/3 - 1/2 cup buttermilk
1/2 cup fresh or canned pure pumpkin (if using canned make sure there are no spices or sugar added)
1 teaspoon pure vanilla extract
egg wash (1 large egg + 1 tablespoon milk or cream)

Preheat oven to 400 degrees F and place rack in the center of the 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 raisins and pecans. In a separate bowl, mix together the buttermilk, pumpkin puree, and vanilla. Then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix.

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 1 1/2 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.

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