Pumpkin Scones

Unfortunately for Tim, it had been awhile since I baked anything at all.  So to get back on his good side in the kitchen, I knew that whatever I baked would really need to knock his socks off.  Pumpkin flavored anything is his weakness, so I knew that couldn’t go wrong there.  This recipe nailed it.  The warm, subtly spicy, and not too sweet flavor was perfect for breakfast or a snack.  We both really enjoyed them!

Pumpkin Scones

Source:  Cook Like A Champion

Ingredients:
For the scones:
1 cup all-purpose flour
1 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
6 tablespoons very cold unsalted butter, cut into 1/2 inch pieces
1/3 cup pumpkin purée
1/3 cup heavy cream
6 tablespoons (1/4 cup plus 2 tablespoons) brown sugar
1 teaspoon vanilla
For the glaze:
2 tablespoons maple syrup
2 teaspoons pumpkin
1/2 cup powdered sugar

Directions:
-Preheat oven to 425º.  Line a baking sheet with parchment paper or a Silpat.
-In a medium bowl, whisk together flours, baking powder, salt and spices.
-In another medium bowl, whisk together pumpkin, cream, sugar and vanilla.
-Using the tips of your fingers or a pastry blender, cut butter the into the flour until the mixture resembles coarse crumbs.
-Add the pumpkin mixture to the flour mixture and stir until just moistened.  The dough will be crumbly.
-Turn the dough out onto the counter and push the pile together with your hands.  Continue pressing and kneading the dough until everything comes together, taking care not to overwork it.
-Form the dough into a rough circle 3/4 to 1 inch thick.  Cut the dough into 8 wedges and placed on prepared baking sheet about 2 inches apart.
-Bake for 12-15 minutes until lightly browned on the bottom.  Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
-While scones are cooling, make the glaze by whisking the syrup, pumpkin and powdered sugar together in a small bowl.  Add more syrup or powdered sugar until desired consistency is reached.  Pipe or drizzle over the cooled scones.

Yield 8 scones.

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Strawberry Lemon Scones

Well, I have had my eye on this recipe for a few weeks and I’m so happy that I finally made them!  They were delicious!!  I may have a new favorite scone recipe here!  And that is really saying something because I didn’t think my blueberry scone recipe could fall out of first place!

{Holy! Freaking! Exclamation! Points! I just noticed I use a ton of them!!!  Sorry!}

I must also say that this recipe is easier and faster than my blueberry scone recipe.  It is just as messy though since scone dough is so loose and you have to knead it on the counter.  Oh well, that won’t stop me from making them again and again!

I only made a few changes and they seemed to work out.  I didn’t have any yogurt on hand for my first batch, so I used sour cream that I thinned out with milk to make it the same consistency as yogurt.  I used vanilla yogurt for the second batch.  Both were equally delicious.

In the future, I’ll probably omit the glaze.  I used it on both batches that I made and I liked the additional lemon flavor that it added, but I think it made the scones slightly soggy.

Strawberry Lemon Scones
Source:   Joelen’s Culinary Adventures; original recipe adapted from Delicious! Delicious!

Ingredients:
2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons unsalted butter, very cold, cut into tiny pieces
Zest of 1 large lemon
1 cup chopped fresh strawberries
3/4 cup plain or vanilla yogurt

Topping:

2 Tablespoon melted butter

coarse sugar

Glaze/Frosting (optional):
1 tablespoon half and half
1 tablespoon lemon juice
confectioner’s sugar

Directions:

Preheat oven to 425 degrees.

Stir together dry ingredients. With a pastry cutter or two knives {I just use my fingers}, cut in butter until mixture resembles coarse crumbs.  Stir in strawberries and lemon zest.  Stir in  yogurt to be able to form dough into a loose ball.  {I found that the dough was still a little dry and crumbly, but I just went with it and dumped it onto the counter and brought it together with my hands.}

Turn dough onto floured surface and with floured hands, gently knead a few times just to pull the dough together. Press dough into a rectangle, about 1 1/2 inches thick.  Fold rectangle into thirds, like a letter.  Press dough into 9-inch round. Cut into 8 equal triangles. {I basically skipped the folding it like a letter part to avoid over-working it.  Once the dough held together, I just shaped it into a 9″ circle and then cut into triangles.}

Place scones on a cookie sheet covered with parchment paper.  Brush with melted butter and sprinkle with coarse sugar.  Bake until golden, about 15 minutes. Remove to rack to cool.

If adding the glaze, whisk confectioner’s sugar into the lemon juice and half and half, adding more sugar until desired consistency is reached.  Drizzle on scones while warm.

Makes 8 scones.

Blueberry Scones

Oh my gosh!  These are so good!  I’ve made them 3 or 4 times over the past year and I am always surprised by how amazing they are!  My husband loves them too!  They are just such a scrumptious breakfast or snack!  This recipe comes from cooksillustrated.com.  It is kind of detailed but every step is worth the effort and you know it can be trusted coming from Cooks Illustrated.  My notes are in italics.

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Blueberry Scones (yields 8 large scones)

16 tablespoons (2 sticks) of butter, frozen (only 8 tablespoons go into the dough, 2 Tbsp are melted and brushed on top before baking.  *See note in directions below)

1-1/2 cups fresh blueberries

1/2 cup whole milk (I use skim)

1/2 cup sour cream

2 cups all-purpose flour, plus additional for work surface

1/2 cup sugar, plus 1 tablespoon for sprinkling

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon freshly grated lemon zest (I use all of the zest from 1 lemon)

Directions:

Position oven rack in the middle and heat to 425 degrees.

Grate 8 tablespoons of butter on large holes of box grater into bowl.  (*Their instructions are to remove half the wrapper from both sticks of butter, hold on to paper covered end and grate the exposed 1/2 of the sticks for a total of 8 Tbsp.  I manage to grate one entire stick, eliminating the need for the other stick).  Freeze the grated 8 Tbsp of butter until needed.  Melt 2 Tbsp of butter and set aside.

Place clean, and mostly dry blueberries in freezer.

Whisk together milk and sour cream in medium bowl; set in fridge until needed.

Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and zest in large bowl.  Add frozen grated butter to flour mixture and toss to thoroughly coat.

Add milk mixture to flour mixture and fold together until just combined.  Transfer to a well floured work surface.  Dust top of dough with flour and and knead dough 6-8 times with floured hands, until it just holds together in a ragged ball.  More flour may need to be added during this process to prevent sticking.

Roll the dough into a 12″ square, keeping it and the surface floured.  Then, fold it into thirds like a letter to create a 4″x12″ rectangle.  Then, fold into thirds again by lifting the short ends to form a 4″ square.  Transfer to a floured plate and freeze for 5 minutes.

Remove from freezer and transfer to floured work surface again and roll into another 12″ square.  Sprinkle evenly with the frozen blueberries pressing them down so they are slightly embedded in the dough.  Using a bench scraper to loosen dough from countertop, roll the dough into a tight log.  Lay it seam side down, press ends closed, and press to form a 12″x4″ rectangle.  Flour a sharp knife and cut into 4 equal rectangles.  Cut each rectangle diagonally to form 2 triangles.  Transfer the 8 scones to a large parchment lined baking sheet. They will puff up during baking so be sure to space them well.

Brush tops with melted butter and sprinkle with 1 Tbsp sugar.

Bake 18-25 minutes or until tops and bottoms are golden brown.  Transfer to wire rack to cool for 10 minutes.

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