Pumpkin Scones

October 8, 2018

Happy fall foodies!

 

Fall is here! Crisp air is here! The leaves are changing! This means baking season is here. What better way to start fall than a fresh batch of pumpkin scones. Pumpkin is a classic fall flavor everyone loves.

 

This recipe is unique because oat streusel is added to the top and scone batter. This gives extra sweetness to your treat.

 

 

Classic Pumpkin Scones

Yields: 12 medium scones

Oven: 425 degrees F

Time: 20 minutes

 

Equipment needed: Mixing bowls, measuring cups / spoons, spatula, whisk, bowl scraper, parchment lined cookie trays, chef knife, standing kitchen mixer 

 

Ingredients needed: 

For scones:

3 cups all purpose flour, sifted

1/2 cup white sugar

1 tablespoon baking powder

1 teaspoon fine sea salt 

1/2 cup unsalted butter, cubed

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg 

2 eggs

1/4 cup milk

2/3 cup pumpkin puree

For streuesel:

1/3 cup oats

1/3 cup all purpose flour

1/3 cup brown sugar

1 teaspoon cinnamon

4 tablespoon unsalted butter, cubed 

 

Directions:

 

Make streusel first:

  • In a standing kitchen mixer, with paddle attachment, add:

    • 1/3 cup oats

    • 1/3 cup all purpose flour

    • 1/3 cup brown sugar 

    • 1 teaspoon cinnamon

    • 4 tablespoon unsalted butter, cubed

  • Mix until combined, 2-3 minutes.

  • Set aside.

Make Scone dough:

  • In a large mixing bowl, sift together:

    • 3 cups all purpose flour

    • 1 tablespoon baking powder

    • 1 teaspoon fine sea salt

    • 1 teaspoon ground cinnamon

    • 1/4 teaspoon ground ginger

    • 1/4 teaspoon ground nutmeg

  • 'Cut' in:

    • 1/2 cup cubed unsalted butter into dry ingredients

    • Similar to pie dough, 'rub' the butter into the dry ingredients until the butter looks like peas

  • Mix together liquid ingredients:

    • 2 eggs

    • 1/4 cup milk

    • 2/3 cup pumpkin puree

    • Whisk together and add to butter-dry ingredient mixture.

    • Add half amount of streusel mix to dough

    • Gently fold together with bowl scrapper, or spatula until a scone dough forms

    • Shape into 2 round disks.

    • Top each disk with remaining streusel and cut into 6 wedges

    • Place on parchment lined cookie sheets

    • Bake for 20 minutes, roataing half way

    • Enjoy and eat

Happy baking,

Kimm 

kimm@sweetnessinseattleblog.com 

 

 

 

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