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Marilyn’s Blog

BROWN SUGAR PUMPKIN SCONES

Pumpkin Scones:

2 cups (260 grams) all purpose flour

1/3 cup (70 grams) light or dark brown sugar or white but you don’t get the depth of flavor

1/2 teaspoon ground ginger
1/2 tsp cardamom

1/2 teaspoon watkins ground cinnamon (no fillers, pure flavor)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

1/3 cup (50 grams) raisins, or dried blueberries/cherries, pumpkin seeds

1/4 cup (30 grams) toasted and chopped candied pecans or walnuts (optional)

1/3 – 1/2 cup (80 – 120 ml) buttermilk/Cream or whole milk

1/2 cup (120 ml) fresh or canned pure pumpkin (if using canned pumpkin make sure there are no spices or sugar added)

1 teaspoon pure vanilla extract

Egg Wash:

1 large egg

1 tablespoon milk or cream

Glaze:
1/2 cup whole milk
1 tablespoon or so of milk (add milk to the consistency you’re looking for in a glaze)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

METHOD: Preheat oven to 400 degrees F (200 degrees C) 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, 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 over mix.

Transfer to a lightly floured surface and knead dough gently several times and then pat into a 1 inch circle, but scones out with 2″ cookie cutter or drop onto baking sheet with ice cream scoop or tablespoon. Brush the tops of the scones with the egg wash…optional.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 10 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

Makes 12 scones.