here
are so many ways to use pumpkin, both sweet and savory. While pumpkin
pie is the most popular dessert containing pumpkin puree, its mild and
sweet, almost earthy, flavor make it ideal in quick breads, including scones. In this
scone recipe, pumpkin replaces some of the liquid
and you end up with a dough that is slightly firmer and less sticky than
a regular scone dough. I have used canned pumpkin puree (not the pumpkin
pie filling that already has spices and sometimes sugar added) because of
its consistency of flavor and texture. Ground
ginger and cinnamon, along with brown sugar, are used to enhance the pumpkin
flavor. If you like, add the white chocolate and
toasted pecans for more taste and texture.
Using buttermilk, instead of cream, and omitting the egg makes a lighter,
more bread-like scone. They are baked at a higher than normal oven
temperature to give them a dark, crisp crust. Use two baking sheets
(place one pan inside another) when baking these scones so the bottoms do
not brown too much.
Note: Have you ever wondered why sometimes your scone dough is too
sticky or maybe too dry? The cause of this is your flour. Flour
absorbs different amounts of liquid depending on the weather (how humid) or
its freshness. So if you find your dough a little too sticky or dry,
try adding a little more flour or liquid.
Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of 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 overmix the
dough.
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 11/2 inches (3.75 cm) thick. Cut this
circle in half, then cut each half into 3 pie-shaped wedges (triangles).
Place the scones on the baking sheet. Brush the tops of the scones with the
egg wash and sprinkle a little Turbinado sugar on top, if desired.
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.
Turbinado sugar for sprinkling the tops
of the scones (optional)
Turbinado sugar
is a raw sugar that has been steam cleaned. It is light brown in color and
coarse grained, with a slight molasses flavor.
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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