Home Bread-Bakers v118.n039.1
[Advanced]

Harvest Pumpkin Scones

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 06 Oct 2018 17:07:05 -0700
v118.n039.1
These look really good for the holidays.
Reggie

* Exported from MasterCook *

                          Scones, Harvest Pumpkin

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Biscuits/Scones                 Bread-Bakers Mailing List
                 Low Fat                         Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 3/4           cups  unbleached all-purpose flour -- (326g or 11 1/2 oz)
      1/3           cup  sugar -- (74g or 2 5/8 oz)
   1         tablespoon  baking powder
      3/4      teaspoon  salt
      3/4      teaspoon  ground cinnamon -- See Directions
      1/4      teaspoon  ground ginger -- See Directions
      1/4      teaspoon  ground nutmeg -- See Directions
      1/4      teaspoon  ground allspice -- See Directions
      1/2           cup  cold butter
   1                cup  minced crystallized ginger -- cinnamon 
chips, or chocolate chips, to 2 cups
      2/3           cup  canned pumpkin
   2              large  eggs
                         coarse white sparkling sugar -- for topping

These deep-gold scones are as tasty as they are pretty. Cinnamon, 
ginger, allspice, and nutmeg spice the dough; diced crystallized 
ginger and cinnamon chips take their flavor over the top.

Hands-on time:	15 mins. to 20 mins.
Baking time:	20 mins. to 25 mins.
Total time:	1:05. to 1:15
Yield:                12 scones

tips from our bakers:
Wondering what to do with the rest of the canned pumpkin? Scoop onto 
plastic wrap or into a small container, and freeze. It'll be ready 
and waiting next time you want to make these scones. If you're really 
serious about using your ingredients most effectively, use a scant 
2/3 cup pumpkin (a scant 5 1/4 ounces), rather than the full 2/3 cup 
called for. You'll find a typical 15 1/2-ounce can of pumpkin will 
then be enough for three batches of scones.

In a large mixing bowl, whisk together the flour, sugar, baking 
powder, salt, and spices.

Work in the butter just until the mixture is unevenly crumbly; it's 
OK for some larger chunks of butter to remain unincorporated.

Stir in the ginger and/or chips, if you're using them.

In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.

Add the pumpkin/egg to the dry ingredients and stir until all is 
moistened and holds together. You can use 1 1/2 tsp pumpkin pie spice 
in place of the cinnamon, ginger, nutmeg and allspice.

Line a baking sheet with parchment; if you don't have parchment, just 
use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

Scrape the dough onto the floured parchment or pan, and divide it in 
half. Round each half into a 5" circle (if you haven't incorporated 
any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, 
etc.). The circles should be about 3/4" thick.

Brush each circle with milk, and sprinkle with coarse white sparkling 
sugar or cinnamon sugar, if desired.

Using a knife or bench knife that you've run under cold water, slice 
each circle into 6 wedges.

Carefully pull the wedges away from the center to separate them just 
a bit; there should be about 1/2" space between them, at their outer edges.

For best texture and highest rise, place the pan of scones in the 
freezer for 30 minutes, uncovered. While the scones are chilling, 
preheat the oven to 425F.

Bake the scones for 22 to 25 minutes, or until they're golden brown 
and a toothpick inserted into the center of one comes out clean, with 
no wet crumbs. If you pull one of the scones away from the others, 
the edges should look baked through, not wet or doughy.

Remove the scones from the oven, and serve warm. Wrap any leftovers 
airtight, and store at room temperature. Reheat very briefly in the 
microwave, if desired.

Note:  One review mentioned that these need 1C sugar not what is 
called for 1/3C.  She stated that: "otherwise they have no taste."
Barb of KAF replied to her: "the added chips and crystallized ginger 
should bring more sweetness to these scones. If you only used one cup 
of added ingredients, perhaps 2 cups would yield the flavor and 
sweetness you're looking for". Barb@KAF
Most of the reviews stated they were good (to fabulous) as is.

Cal 270, Fat 9g, Carb 44g, Sod 270 mg, Fiber 2g Pro 4g

Source:
   "King Arthur Flour"
S(Internet Address):
   http://www.kingarthurflour.com/recipes/harvest-pumpkin-scones-recipe
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 260 Calories; 9g Fat (30.4% 
calories from fat); 4g Protein; 41g Carbohydrate; 1g Dietary Fiber; 
56mg Cholesterol; 355mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.

NOTES : 2015 - 1010