Remember that huge pumpkin I pureed? Well, I finally used the last of it. Don’t get me wrong, I still love pumpkin, but I am done with it until next fall.
I wanted to challenge myself to try something new with my final batch of pumpkin. I settled on scones.
Making scones can be a little intimidating the first time. I had trouble getting the dough to the right consistency, with out over working it and building up the gluten.
Gluten: aka the protein that gives dough it’s cohesiveness.
My scones ended up a little tough and dry the next day. But I overworked my dough a bit.
As long as you handle your dough properly your scones will turn out perfectly! But, if they do happen to turn out a bit dry, toasting and butter brings them back to life.
This was a great recipe to introduce me to the scone making process. If you have never made scones, you should start with this recipe. (And keep an eye out for more coming soon!)
Organic Pumpkin Scones
- 2 cups organic flour
- 1/3 cup organic brown sugar
- 1 TSP ground ginger
- 1 TSP ground cinnamon
- 1 TSP baking powder
- 1/2 TSP baking soda
- 1/4 TSP salt
- 1/2 cup cold organic unsalted butter – cut into cubes
- 1/2 cup chocolate chips
- Optional: Toasted Walnuts
- 1/3 – 1/2 cup buttermilk
- 1/2 cup organic pumpkin puree
- 1 TSP vanilla
- Preheat the oven to 400º F & line your cookie sheet with parchment paper.
- Whisk together the dry ingredients: flour, sugar, spices, baking powder, baking soda, and salt.
- Mix in the cubed butter until it starts to resemble coarse crumbs.
- Mix in the the chocolate chips, and walnuts. Set this mix aside.
- In a bowl, mix together the buttermilk, pumpkin, and vanilla. Mix into the dry ingredients.
- Mix just until the dough comes together, and be very careful to not over mix the dough.
- Knead very gently (4-5 times) on a generously floured surface. Pat it out to about 7 inches wide, and 1 1/2 inches thick.
- Cut into pie like pieces using dental floss.
Next, brush your scones with an egg wash or heavy cream.
Place the baking sheet with your scones on top of another baking sheet. This prevents the bottoms from over-browning. Bake the scones for about 20 minutes, or until golden brown.