I guess by now it should come as no surprise that I love scones. They’re just so dang easy to make: one bowl, one counter, one cookie sheet, viola, 30 minutes later you have perfect fresh scones. And there is nothing better than a fresh scone. No really, I’m serious.
I figured this recipe might also come in handy if you have some leftover pureed pumpkin from all those pumpkin pies you’re making for Thanksgiving next week.Why not make fresh pumpkin scones for the morning after? It’s a very light subtle pumpkin flavor, and you’ll already have all the spices on hand because they’re the exact same ones you put in the pie.
This is really for you guys. Because if you’re anything like my mother, in times of stress you blank out and revert to your always standard plan B – bagels with cream cheese and jelly. Now don’t get me wrong, the bagel shop in my hometown is bangin’ and I always make an excuse to go there to get bagels or sandwiches because really they’re amazing. They take a very close second only to Brooklyn Bagel here in my neighborhood and that’s only because they don’t have the bacon scallion cream cheese. But I digress.
I really made these scones last week because when I bought my last batch of sugar pumpkins to roast I had promised The BF that I’d make him pumpkin scones. I assured him they wouldn’t be sweet or cloying, just a good old-fashioned biscuity scone with a hint of pumpkin. But then the whole pumpkin catastrophe of 2011 occurred and my pumpkins were bad and dried out, and the seeds I did manage to dig out of the pumpkin and painstakingly sorted through, I completely forgot about in the oven and burnt them to a crisp. And so I was in a fight with pumpkin and seeing as I didn’t even like the stuff anyway I decided it could very kindly go screw itself and that was that.
And then one of The Daniel’s had a friend over for a few days. I came home from a trip and found a giant bowl of roasted pumpkin puree sitting in my fridge. Well hot damn it was The BF’s lucky day. I asked the friend if I could borrow a cup from his massive bowl of pumpkin and he said have at it. And so I whipped together a batch of impromptu pumpkin scones. These will be perfect to eat while you watch Punkin’ Chunkin’ on Discovery (a new guilty pleasure of The BF and I, that show is awesome and only on for the month of November).
*Just a note: The puree I used was very, very wet because it was fresh and had been sitting in the fridge while still warm so there was lots of condensation. I tried squeezing some of the liquid out but in the end I probably would have been better off baking it for a little longer to try to dry it out. I suggest using the store bought variety (pumpkin puree NOT pumpkin pie mix) since it will have the perfect consistency.
Adapted from Baking Illustrated
2 ½ cups flour
1 tbsp baking powder
3 tbsp brown sugar
1 tbsp sugar
½ tsp salt
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
pinch of allspice
pinch of cloves
6 tbsp unsalted cold butter cut into ¼” cubes
1 cup pumpkin puree, chilled
½ cup whole milk
1 egg, for an egg wash
Pre-heat oven to 400°F and line a baking sheet with parchment paper or a silpat.
In a large bowl whisk together all the dry ingredients, including the sugars, until thoroughly incorporated. Sprinkle the butter over the dry ingredients and rub in with fingers or cut in using a pastry blender (alternatively you could pulse the mix in a food processor) just until the butter is cut up and resembles coarse sand with no pieces larger than a pea.
Stir in the pumpkin puree. The mix gets a little clumpy at this point but try and incorporate the puree as best you can through out the mix. Pour the milk over and stir just until dough begins to form. Pour the mix onto a floured surface and knead just until it comes together (my dough was insanely sticky, just flour the top and bottom as best you can, if you over flour it the scones will be super dry). Pat into a 12 inch round and cut out 8 scones like you would a pizza.
Place scones on the baking sheet and brush with egg wash (1 egg beaten with a splash of water) and bake for 12 -15 minutes until the tops are lightly golden. Cool on a wire rack. Serve warm or at room temperature. These can be kept covered for two days at room temperature or refrigerated in an airtight container for five days. Re-warm slightly before serving if refrigerated.