Aileen's Musings: Pumpkin Scones

Sunday, October 17, 2010

Pumpkin Scones

Delicious Whole Wheat Pumpkin Scones

2 cups (260 grams) Whole Wheat flour (You can use regular flour)
1/3 cup (70 grams) light or dark brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) cold butter, cut into pieces
1/3 cup (50 grams) raisins
1/3 - 1/2 cup Vanilla Flavored Coffee Creamer
1/2 cup (120 ml) fresh or canned pure pumpkin (if using
canned pumpkin make sure there are no spices or sugar added)

Preheat oven to 400 degrees

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins and pecans, if using. In a separate bowl mix together the vanilla coffee creamer , pumpkin puree and then add the pumpkin cream mixture to the flour mixture. Mix just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 1 1/2 inches (4 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet.

** If you find that your scone dough is too sticky or maybe too dry? The cause of this is your flour. Flour absorbs different amounts of liquid depending on the weather (how humid) or its freshness. So if you find your dough a little too sticky or dry, try adding a little more flour or liquid.

Streusel Topping:

1/4 cup (55 grams) brown sugar

1/4 cup (35 grams) all purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons (30 grams) chilled butter, cut into pieces

For the Streusel Topping: In a small bowl whisk together the

sugar, flour, and cinnamon. With a pastry blender or two

knives, cut in the butter until crumbly. Top each scone with a

teaspoon or two of the streusel mixture.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.