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Preheat oven to 400 degrees F (200 degrees C) and place rack in
the center of the oven. Line a
baking sheet
with parchment paper.
In a large
bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry
blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins and pecans, if using. In a separate
bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk
mixture to the
flour mixture. Mix just until the dough comes together. Do not over mix.
Transfer to a lightly floured surface and
knead
dough gently four or five times and then pat the dough into a circle
that is about 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick. Cut this
circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with the
egg wash.
Place the
baking sheet inside another baking sheet to prevent the bottoms of the scones
from over browning. Bake
for about 20 minutes or until golden brown and a toothpick inserted in the
middle comes out clean. Transfer to a wire rack to cool.
Makes 8
scones.
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Pumpkin Scones:
2 cups (260 grams) all purpose
flour
1/3 cup (72 grams) light or dark brown
sugar
1/2 teaspoons ground ginger
1/2 teaspoons ground cinnamon
1 teaspoon
baking powder
1/4 teaspoon
baking soda
1/4 teaspoon salt
1/2 cup (113 grams) cold unsalted
butter, cut into pieces
1/3 cup (50 grams) raisins
1/4 cup (30 grams) toasted and chopped
pecans (optional)
1/3 - 1/2 cup (80 - 120 ml) buttermilk
1/2 cup fresh or canned pure pumpkin (if using canned pumpkin make sure there are no spices or sugar
added)
1 teaspoon pure
vanilla extract
Egg Wash:
1 large egg
1 tablespoon milk or
cream
Buttermilk has
a nice thick creamy texture with a rich tangy buttery taste that makes
baked goods tender. It is now commercially made by adding a
bacteria to whole, skim, or low fat milk. However, in the past it
was the liquid left over after churning butter. You can make your
own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or
lemon juice to 1 cup of milk. Let stand 5 to 10 minutes before
using.
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