It’s pumpkin season, and being back on the East Coast where it is actually getting cold I am taking full advantage of it. I decided to combine pumpkin with my scone obsession that has been going on for some time now – I blame the pregnancy hormones. This recipe was great; the butter and buttermilk created the perfect texture - crumbly and firm, but not too crumbly, but certainly not cakey. I am a scone snob so I have some high standards and want that classic, unadulterated taste. Hope you enjoy!
Pumpkin Scones – adapted from Bon Appetit
½ c. granulated sugar
2 tsp. baking powder
1 tsp. ground ginger
½ tsp. ground nutmeg
½ tsp. ground cinnamon
½ tsp. salt
¼ tsp. baking soda
2 c. all-purpose flour
1.5 sticks unsalted butter, chilled
½ c. dried cranberries
½ c. canned pumpkin
¼ c. buttermilk, plus approximately 2 Tbsp. for brushing at the end
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Combine sugar, baking powder, ginger, nutmeg, cinnamon, salt, baking soda, and flour into a large bowl.
3. Dice butter into 1 inch chunks and add to dry ingredients. Using pastry cutter, or a fork, cut into the dry mixture until butter is combined into pea size pieces.
4. Add dried cranberries, egg, pumpkin, and buttermilk. Mix lightly and then using your hands, knead gently until just combined.
5. Dump mixture out onto floured surface and form into a 1.5 inch thick disk. Cut into 8 wedges, like a pizza.
6. Transfer scones onto baking sheet and freeze for 20-25 minutes until firm.
7. Remove scones from freezer, brush with extra buttermilk (this will create a nice golden brown coloring), and bake for 25-30 minutes.