Fall Flavor | Pumpkin Scones

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Pumpkin Scones

Just in time for Thanksgiving these delicious pumpkin scones – trust me I ate a few this morning!

I am usually not the biggest scones fan and tend to find them to be the boring, not as tasty cousin of the muffin. The Standard Baking Co, in Portland Maine, changed my views on scones with their wild blueberry oat scones. I always stop in to get these scones when traveling up to Northeast Harbor Maine – I buy them in bulk and actually freeze them to enjoy later… I have never had the pleasure of trying their Pumpkin Cream Scone because I am only ever passing through in the Summer and very early fall, but I but after purchasing their book and with my love of pumpkin I knew I had to make them. I am so glad I did because they are delicious and very easy to make (a fun Holiday activity in the kitchen). You can purchase their cookbook “Pastries” here, and I am really looking forward to trying out their other recipes because this one was a hit.

Pumpkin Cream Scones

2 1/2 cups all-purposeĀ flour
1/4 cup packed dark brown sugar
1 1/4 stick unsalted butter cut into 1/2 inch cubes (chilled)
1 tablespoon plus 1/2 teaspoon baking powder
1 3/4 tsp ground cinnamon
1 1/4 tsp ground ginger
1 1/4 tsp ground nutmeg
1 tsp allspice
1/2 tsp salt
1/3 cup finely diced crystalized ginger
3/4 cup pumpkin puree
1 egg
1/2 cup half and half
2 tablespoons molases

For the Garnish

1/3 cup granulated sugar
1/8 tsp ground cinnamon
1/3 cup pumpkin seeds (never have these so tend to skip this…whoops, but if you have them lovely)

Preheat the oven to 400 degrees and place the rack in the center of the oven. Line a baking sheet with parchment paper.

If you are making the cinnamon sugar garnish do that now: In a small bowl, combine sugar and cinnamon and put it aside.

In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, ground ginger, nutmeg, and allspice. You may need to use your fingertips to break up any remaining lumps.

Add the cubed butter and using your fingers working it into the flour mixture until only a few pea-sizes chunks of butter remain. Add in the crystallized ginger and toss to evenly distributed.

In a separate bowl, whisk together the egg, pumpkin puree, half-and-half and molasses. Pour this mixture in with the dry ingredients and, using your hands or a rubber spatula (both usually), fold everything together until the dry ingredients are evenly moistened. It’s important to not over mix the ingredients at this stage because the scones or they will become tough.

With an ice cream scoop, drop golf ball size mounds onto the baking sheet, about 2 1/2 inches apart.

You can now top the scones with a few pumpkin seeds and a dusting off the cinnamon sugar.

Bake for 23-25 minute ( with my oven I usually do 23), rotate the baking sheet after 12 minutes for even baking. They will be golden brown and feel firm in the center.

Remove from the oven and transfer the scones to a wire rack to cool slightly before serving.

Pumpkin Cream Scones

Pumpkin Cream Scones

Pumpkin Cream Scones and Coffee

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