Okay, okay. I know I promised in a recent entry to feature more wholesome foods. That was before I stumbled upon this fantastic scone recipe. Scones. Scones!
This time, the recipe calls for pumpkin and cinnamon. Hello, fall baking recipe!
Line ’em up!
Add flour, sugar, baking powder, cinnamon, pumpkin pie seasoning, and salt to a bowl.
In a separate bowl, whisk the pumpkin puree, egg, and cream.
Measure 6 tbsp. of butter, and cut into smaller pieces.
Add these pieces to the flour/sugar/spices mix and get it nice and crumbly.
Add the liquid mixture to the butter/flour/sugar/spices mix.
Realize the mix is too liquid-y.
So, this one time, I forgot to add the flour. It helps!
I realized that I forgot to add flour to the mix as I was spreading flour on the counter top for the next step…oops!
My favorite part of making scones: the large dough ball!
Get the roller ready!
Roll to 1″ thickness. A tip: start each roll from the center, and roll toward the edges.
Cut the flattened dough in half.
Roll each dough piece into a large rectangle. Flatten again to 1″ thickness.
Cut the large rectangles into petite triangles.
I like to make smaller scones, so I always end up with more scones than the recipe predicts!
Place the scones on a baking sheet lined with parchment paper. Place in the oven at 425 degrees for 10-15 minutes.
Cinnamon Pumpkin Scones
adapted from Brown-Eyed Baker
You will need:
2 c. flour (plus extra to spread on the counter)
1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 1/2 tsp. pumpkin pie spice
6 tbsp. unsalted butter
1/2 c. pumpkin puree
3 tbsp. cream (I used real cream! It’s so thick and yummy!)
1 lg. egg
1. In a small bowl, combine flour, sugar, baking powder, salt, cinnamon, and pumpkin pie spice.
2. In a separate bowl, whisk together pumpkin puree, cream, and egg.
3. Measure the butter, and add to the flour/sugar mixture until crumbly.
4. Combine the liquid mixture with the butter/flour/sugar mixture.
5. Roll into a large dough ball, place on a floured surface. Roll into a large oval with 1″ thickness.
6. Cut the oval in half. Hand roll each half into a long rectangle. Re-roll to 1″ thickness.
7. Cut small triangle-shaped pieces from each rectangle. The original recipe states a yield of 12 scones…I made 18. It’s all in the size of the triangle pieces.
8. Place the scones on parchment paper-lined baking sheets, and bake at 425 degrees for 10-15 minutes or until golden brown.
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