* Exported from MasterCook *
Scones, Harvest Pumpkin
Recipe By :King Arthur Flour Co.
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
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2 3/4 cups Unbleached All-Purpose Flour -- (326g)
1/3 cup granulated sugar -- (74g)
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice -- or Note:
1/2 cup cold butter -- (113g)
1 cup minced crystallized ginger -- (to 2C or 184g
to 369g) cinnamon chips, or cinnamon sweet bits
2/3 cup canned pumpkin -- (152g)
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.
Note: 3/4 tsp ground cinnamon + 1/4 tsp each ground ginger, nutmeg,
and allspice
PREP: 15 mins
BAKE: 20 to 25 mins
TOTAL: 1:05
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/bits, 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.
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.
Tips: 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 2/3C pumpkin (a scant 5 1/4 ozs), rather than the full 2/3C
called for. You'll find a typical 15 1/2-oz can of pumpkin will then
be enough for three batches of scones.
Cal 270, Fat 9g, Carb 44g, Sod 270mg, Fiber 2g, Pro 4g
S(Internet address):
https://www.kingarthurflour.com/recipes/harvest-pumpkin-scones-recipe
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Per Serving (excluding unknown items): 260 Calories; 9g Fat (30.5%
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 : 2019 - 0921