Tuesday, October 4, 2011

Pumpkin Scones


Adapted from Joy of Baking

2 cups flour

1/3 cup packed brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup golden crisco shortening or butter, chilled
1/3 cup raisins
1/2 cup pumpkin puree
1/2 cup buttermilk
1 teaspoon vanilla
Topping:
1 egg, beaten
1 tablespoon cream or milk


1. Preheat oven to 400°F. Line baking sheet with parchment paper.
2. In a large bowl mix together flour, brown sugar, ginger, cinnamon, baking powder, baking soda, and salt. Cut in shortening until the size of peas. Stir in raisins and set aside.
3. In another bowl, whisk together pumpkin puree, buttermilk, and vanilla. Add to dry ingredients and gently stir in, then switch to using your hands to gather the dough together. Turn out onto a lightly floured surface and knead a couple of times to form dough.
4. Press dough into 1" thick circle. Cut into 8 triangles and place onto baking sheet. In a small bowl mix together beaten egg and cream. Brush eggwash over top of scones. 
5. Bake 18-20 minutes until golden brown on the bottom and toothpick comes out clean. Serve warm with pumpkin butter if desired & enjoy!


Makes 8.



2 comments:

  1. How well your scones rose in whole glory:)

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  2. I love pumpkin.... although I don't bake with it that much and I really don't even make pumpkin pie as no one likes it but me. But these scones look awesome and I may just have to make some just for me. :)

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