Pumpkin Scones: Final Recipe

Last year around Thanksgiving, I had been trying to perfect a pumpkin scone. See the posts for Pumpkin Scones and Back to the Drawing Board: Pumpkin Scones.  I realized a few days ago that I never posted the final recipe that I thought was perfect. I ended up using a different scone recipe than I usually do. This new recipe also had the added bonus of making double what my usual recipe does. The original recipe is from Southern Living and is actually a recipe for sweet potato scones. I just modified it to work for pumpkin puree and pumpkin spice instead.

The dough was incredibly easy to work with! I don’t usually end up with such nice, neat circles like in the following picture.

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Even though it’s not the holidays anymore, here is the printable recipe in case anyone wants to make these!

Pumpkin Scones with Maple Icing

Ingredients

Pumpkin Scones

  • 5 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1½ Tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp  ground cloves
  • 1 tsp cinnamon
  • 12 oz. unsalted butter
  • 1 cup pumpkin puree
  • 1 cup heavy cream + 2 Tbsp for brushing onto scones
  • 1 tsp vanilla
  • 1/4 cup turbinado sugar

Maple Icing

  • 3/4 cup powdered sugar
  • 3 – 5 tsp maple syrup
  • 3 – 5 tsp heavy cream

Directions

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

Whisk together flour, sugar, baking powder, salt, nutmeg, ginger, cloves, and cinnamon in a large bowl. Add the butter and cut into the flour mixture using a pastry blender or a fork, until the butter pieces are the size of peas. Stir together pumpkin puree, heavy cream, and vanilla in a separate bowl. Make a well in the center of the flour mixture and pour the pumpkin/cream mixture into the well. Stir with a silicon spatula just until the dough comes together.

Sprinkle a clean surface with flour. Place half of the dough onto the floured surface and shape it into a circle between 6 and 7 inches in diameter and 1 inch thick. Brush circle evenly with remaining heavy cream. Sprinkle turbinado sugar evenly over dough circle. Using a bench knife, cut the circle evenly into 8 wedges. Place each wedge onto the prepared baking sheet.

Repeat with other half of dough.

Bake on the middle rack in the preheated oven until golden brown, about 15 to 20 minutes. Cool before using maple glaze.

Directions for maple glaze:

Sift the powdered sugar into a small bowl. Add maple syrup and heavy cream until the glaze is desired consistency. You can either brush or drizzle the glaze onto the cooled pumpkin scones.

Just one more thing before I close this post. I do something with my scone dough that probably isn’t a normal thing. In the step where you stir the heavy cream mixture into the batter, I only stir until it is barely holding together. Most of the dough is still very crumbly. What I like to do at this point is pour the crumbly dough (and it does pour and sometimes makes a bit of a crumbly mess!) out onto the floured surface and use a technique similar to “frissage” to make it come together. I usually use this method for making sweet tart dough and pie dough, but it seems to work well for me for making scones also. I plan on making scones again soon so I will try to take pictures of the process the next time I do!

-Lynn

 

 

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Back to the Drawing Board: Pumpkin Scones

I mentioned in a post last week that I was going to experiment with pumpkin scones again this week. I did actually get to it this time! Unfortunately, I was not happy with how these turned out.

I made two changes to the previous recipe. I reduced the pumpkin puree from 3/4 cup to 1/2 cup, and then I increased the heavy cream from 1/4 cup to 1/2 cup. I guess this wasn’t the right way to go! The scones were a little bit dry, and they didn’t taste pumpkin-y enough!

This didn’t seem to matter to my kids. They ate them all up at breakfast the day after I made them.

But, they aren’t good enough to sell, so I’m going to go back to the 3/4 cup pumpkin puree and the 1/4 cup heavy cream and work from there. With my next batch, I will keep the 3/4 cup pumpkin and increase the heavy cream, since it seems like the dough is too dry.

I know that there are great recipes out on the Internet for pumpkin scones (I keep seeing the copycat pumpkin scone recipe for Starbucks!), but it seems like most scone recipes use eggs! I don’t want to use eggs, just because I love the original recipe so much that I want to keep that texture.

I did drizzle some maple icing on the scones, but even that was too sweet. I think I might need to temper it with some butter.

I also cut these scones the wrong way. Oops! I should have used the rectangle method instead of the circle method. These scones definitely need to be bigger and fatter!

So basically, I liked my first attempt better than my second attempt. But that is why this section of the blog is called Kitchen Experiments. I get to make mistakes and try to correct them! Thanks for reading!

-Lynn

 

 

Pumpkin Scones

At the end of August, I decided to bake pumpkin scones. Now, that probably isn’t the most appropriate time to do a fall bake, but we have a bunch of pumpkin puree in the freezer, and I wanted to start using some of it. Yes, we still have pumpkin puree in the freezer.

If you can make your own pumpkin puree, I’d highly recommend it. Yes, it makes a huge mess and takes all day (see the linked post: Pumpkins in July!), but canned pumpkin doesn’t quite match the color and taste of the homemade kind.

Once again, I fell back to my favorite scone recipe that uses heavy whipping cream as the liquid and just adjusted as needed for the flavor.

Pumpkin Scones

Ingredients:

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoon sugar
  • 5 Tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 3/4 cup pumpkin puree
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves

Method:

Preheat oven to 400 degrees F.

Sift together dry ingredients; flour, baking powder, salt, sugar, all spices. Using a pastry blender, cut in the butter to coat pieces with flour. The mixture should look like coarse crumbs.

Mix together the heavy cream, vanilla, and the pumpkin puree in a bowl. Make a well in the center of the flour mixture and pour in the heavy cream and pumpkin puree mixture.  Fold everything together just to incorporate.

On a lightly floured surface, press dough out into a large circle. Cut the circle into 8 to 12 wedges and place each wedge on an ungreased baking sheet. Brush each wedge with heavy cream and sprinkle some coarse sugar on each wedge if desired.

Bake 15-20 minutes until brown.

These scones could have used some glaze, since scones always look prettier with glaze! But I think I had made a maple butter to go with these, so I didn’t make the glaze to go with them.

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The pumpkin scones before baking, brushed with heavy cream
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The pumpkin scones after baking

Since this bake was a while ago, I don’t quite remember if I was completely satisfied with how these turned out. I do know that whenever I make scones, whether or not I consider them a fail, they always disappear quickly. And these did.

I apologize in advance if you make these and they don’t turn out quite right. One thing that may not be correctly proportioned is the pumpkin puree and heavy cream. It seems like that should be 1/2 cup pumpkin and 1/2 cup cream, not 1/4 cup cream and 3/4 cup pumpkin. Since it is fall now, I will probably make these again very soon and change those proportions!

-Lynn

Pumpkins in July!

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Our pumpkin harvest came early, so this post will be about all things pumpkin. We now have nineteen pumpkins to use! Our heaviest pumpkin was 4 pounds 11 ounces, and our lightest pumpkin weighed in at less than a pound at 12 ounces. Pumpkin pie, pumpkin bread, and roasted pumpkin seeds taste great any time of year, so hold on to your pumpkin heads because today is Pumpkin Saturday!

We started by having our older boys help with scooping out seeds from pumpkin halves. They didn’t mind scooping out seeds; it was the stringy parts they didn’t like! Josh would cut the pumpkin stem off, then cut the pumpkin in half. He brought the pumpkin halves out to the dining room so that the boys could scoop out the seeds into a large bowl and the
“goop” into another bowl. This operation was so huge that we literally took up every surface in our kitchen and the dining table to do it.

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For pumpkin roasting and pumpkin seed prepping, we used a method from The Pioneer Woman.

After the boys scooped out the pumpkin seeds and “goop,” Josh roasted the halves in the oven at 350 degrees for about 45 minutes. He roasted them as is, no olive oil or seasonings.

While the pumpkins were roasting, I did some quick Internet searches of recipes to try with the seeds and the pumpkin puree.

Perfect Roasted Pumpkin Seeds from Oh She Glows

Chocolate Pumpkin Seed Clusters

Cream Cheese-Filled Pumpkin Bread

Pumpkin Butter

Vegan Pumpkin Pie with Rustic Spelt Crust

I kept getting distracted during this search (OH, this looks good!) and after 45 minutes, it was my turn to help with the pumpkins!

I was in charge of scooping out the roasted pumpkin from the skins and pureeing it in a food processor. We don’t have a decent blender so a food processor it was! This was more fun than scooping out pumpkin seeds, and just look at that color! My first batch made us about 8 cups of pumpkin puree.

While I was taking care of the pumpkin puree, Josh was making all sorts of flavors of roasted pumpkin seeds!

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Step 1: Cleaning the goop off the seeds! Josh did this by combining the seeds with water, mixing them around with his hand, and then skimming the seeds off the top with a metal slotted skimmer spoon into a colander.

Step 2: I believe at this point, Josh boiled the seeds for 10 minutes in salted water. I was probably busy at this moment with my pumpkin puree, so I didn’t get a picture of it.

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Step 3: Drying the cleaned and boiled seeds on a dishcloth

Then, Josh took the semi-dried seeds (they didn’t need to be dried all the way), mixed them in a bowl with seasonings, and put them on a parchment paper-covered cookie sheet. He roasted them at 350 degrees for about 20 minutes total with an oven check every 5 minutes or so. He wanted to make sure they were the right texture and didn’t burn.

He went a little crazy with experimenting with flavors!

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These are Maple-Sriracha Roasted Pumpkin Seeds from a cookbook I own called Brown Eggs and Jam Jars. These ended up being Josh and mine’s favorite flavor!

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Here are some of the other flavors Josh came up with! My kids liked the plain old salt and pepper ones the best.

It took us half the day to roast 13 of our 19 pumpkins. In the next picture, you can tell my second boy, Thias, is about done with scooping out pumpkin guts!

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This bowl of puree gave us 9 quart bags of 2 cups puree each!

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These neat little packages went into the freezer for later use! We are keeping the 8 cup glass container of puree in the fridge for pumpkin pancakes, pumpkin butter, and pumpkin pie.

I was able to make 2 loaves of cream cheese-filled pumpkin bread, but I’m not too happy with how they turned out! They taste good, but I don’t think they baked long enough.

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One of the loaves of pumpkin bread

I have a favorite banana bread recipe from simplyrecipes that I might try to convert to a pumpkin bread recipe. Then, I’ll just whip up a cream cheese spread for it.

This was definitely a family activity! I don’t think it would have gone so smoothly if just Josh or just I had been roasting pumpkins. We will be reaping the benefits of our hard work for long time though so it was well worth the hard work!

And tonight, Josh is making us pumpkin pancakes for dinner!

-Lynn