PUMPKIN SCONES
In the fall you can find the tastiest sugar pumpkins. I love roasting them and reserving the puree and the seeds for these scones. I love this recipe because it utilizes the pumpkin scraps, leaving nothing to waste.
ingredients
For the scones
2 ¼ cups (284 grams) all-purpose flour plus extra for dusting
13 grams (about 1 tablespoon) baking powder
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1/2 teaspoon ground cloves
½ teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 cup (115g) unsalted butter, frozen and grated*
1/3 cup heavy cream, plus extra for topping
1 large egg
115 grams (1/2 cup) pumpkin puree**
100 grams (1/2 cup) light brown sugar
1 teaspoon pure vanilla extract
For the topping
1-2 tablespoons turbinado sugar
heavy cream
¼ cup raw pumpkin seeds***
Makes 8 scones
Preheat the oven to 400 degrees.
Prepare scones by whisking the flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt together in a large bowl. Add the grated butter to the flour mixture and mix with your hands until fully incorporated and the mixture starts to resemble sand. Combine 1/3 cup heavy cream, the egg, pumpkin puree, brown sugar, and vanilla extract together in a small bowl. Slowly add to the flour mixture and then mix it all together until everything appears moistened.
With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into an 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. Place scones at least 2 inches apart on the prepared baking sheet.. Brush scones, using a pastry brush, with remaining heavy cream and sprinkle with turbinado sugar.
Bake for 20-25 minutes or until lightly browned, rotating 180 degrees halfway through baking. Remove from the oven and let cool.
*I grate all my butter on a box grater when making biscuits. If you freeze it beforehand it will be much easier to grate and the colder your ingredients the better.
**I love making my own pumpkin puree from fresh roasted pumpkins. You can also use store bought; just don’t tell me about it :)
***You can buy raw pumpkin seeds in most grocery stores, sometimes labeled as pepitas. If roasting your own pumpkin, use the seeds from inside, just blot dry before baking.
