Sunday, September 17, 2006
Pumpkin scones with dried cranberries and toasted pecans. This is based on a recipe from the JoyofBaking.com Web site. Here's the recipe with my changes added in. I doubled the recipe so I'd have some leftovers. Mmm, breakfast. Pumpkin Scones With Cranberries and Pecans Scone Dough: 2 c unbleached flour 1/3 c light brown sugar 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/2 c cold unsalted butter, cut into pieces 1/3 c dried cranberries 1/4 c toasted and chopped pecans 1/3 c buttermilk 1/2 c canned pure pumpkin (with no spices added) 1 tsp vanilla Egg Wash: 1 large egg 1 Tbs milk/cream Turbinado sugar for sprinkling the tops of the scones (optional) Glaze (optional): 1/3 c powdered sugar 1 Tbs milk/cream Preheat oven to 400 degrees. 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 your fingers (they do work best. The mixture should be in pieces no bigger than peas. Stir in the cranberries and pecans. 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. Transfer the dough to a lightly floured surface and knead gently four or five times and then pat the dough into a circle that is about 7 inches round and 1.5 inches thick. Using a cookie or biscuit cutter, cut the dough into rounds (I used a pumpkin shape, not that you can really tell. I don't like huge scones, but if you do, feel free to do the traditional wedge shapes.) 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. 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. Once cool, drizzle with the glaze and enjoy. Yield: about 9 three-inch pumpkin-shaped scones.