Monday, 11 January 2010

• Recipe: Pumpkin Scones

  
  

  
  I know it's not really pumpkin season anymore, but really I can never get enough of it! I've been wanting to bake recently and I keep staring at a can of pureed pumpkin in the cabinet so I figured it was time to use it up. Lately I have been doing a lot of baking, I've come a long way. I used to always use box mixes, but now a days I don't even think twice about making things from scratch.
  
  I decided to make pumpkin scones. I searched around for a few good recipes and came upon this one from My Recipes.

  
  Here's the recipe as printed on the web site:
  

  Ingredients:

  • About 2 1/2 cups all-purpose flour
  • 1/4  cup  firmly packed brown sugar
  • 1  tablespoon  baking powder
  • 3/4  teaspoon  ground cinnamon
  • 1/2  teaspoon  salt
  • About 1/2 cup (1/4 lb.) butter or margarine, cut into chunks
  • 3/4  cup  canned pumpkin
  • 1/2  cup  plus 1 tablespoon milk
  • 1  large egg yolk
  • 1  tablespoon  granulated sugar

  Preparation:

  1. In a bowl, mix flour, brown sugar, baking powder, 1/2 teaspoon cinnamon, and salt. Add 1/2 cup butter and, with a pastry blender or your fingers, cut or rub in until pea-size crumbs form.

  2. In a small bowl, whisk pumpkin and 1/2 cup milk until well blended. Add to flour mixture and stir just until dough is evenly moistened.

  3. Scrape onto a lightly floured board, turn over to coat, and gently knead just until dough comes together, 5 or 6 turns. Pat dough into a 6-inch round 1 1/2 inches thick; cut into 6 equal wedges.

  4. Separate wedges and place on a lightly buttered 12- by 15-inch baking sheet. In a small bowl, beat egg yolk and 1 tablespoon milk to blend; brush lightly over tops of scones (discard any remaining egg wash). In another small bowl, mix granulated sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over scones.

  5. Bake in a 375° regular or convection oven until scones are golden brown, 25 to 30 minutes. Transfer to a rack; serve warm or cool.

  
  

  It was exactly what a scone should be. It wasn't sweet, the only sweetness came from the cinnamon and sugar on top. The inside was nice and 'bready' but not too dry. If I were to change anything I would probably add a little bit more cinnamon to the actual dough and I would top it with a little more cinnamon and sugar. Otherwise it came out perfect.
  
  Scones are one of my favorite breakfast pastries. They aren't super sweet and they can be a lot healthier than other breakfast treats. I plan to use some of the leftover scones to top my oatmeal with. I love crumbling up muffins or scones and mixing it in with my oatmeal. The texture is amazing and I can never get enough of it.
  
  I also have some leftover pureed pumpkin that I plan to mix in with either oatmeal or yogurt. I haven't tried it with yogurt yet, but I can only imagine how good it will taste. Pumpkin is definitely a winter comfort food for me.
  
  Do you love pumpkin? What are your winter comfort foods?
  

  
  
  

  • 10:31 AM
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