Thursday, October 23, 2014

Recipe: Pumpkin Ginger Scones

Repost from 2009

Fall Flavor! Pumpkin Ginger Scones!

These really hit the spot this morning. It was a cold morning, the trees were still orange and red and it was time for fall flavor!
So, here goes.
Baking with pumpkin is tricky because of all the moisture in the pumpkin, so I had to drain the pumpkin for all it is worth! Also, I didn't add eggs (like I normally do in scones, as the pumpkin was moist enough).

Heat oven to 375 degrees.

2 cups flour (can use a combination of whole wheat and unbleached flour)
1/2 cup brown sugar
1/2 tsp nutmeg & cinnamon
1/4 tsp black pepper
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1/2 cup cold butter
1/3 cup buttermilk
2 tsp vanilla
1/2 cup pumpkin puree
1/4 - 1/2 cup minced crystallized ginger

1/2 cup powdered sugar
1 tsp maple syrup
1/4 tsp cinnamon
1 - 2 tsp milk

Place dry ingredients in a large bowl - flour, spices, salt, baking powder, baking soda, brown sugar in a bowl.
Cut up butter into small pieces.
Mix buttermilk, vanilla & pumpkin together in a measuring cup.

Cut butter into dry mixture so that it becomes all mixed. I do this with one hand (that is washed and then run under cold water to make it cold. Dry thoroughly and squish the butter into the flour mixture). Mixture should blend well.

Stir in buttermilk mixture with a rubber spatula until blended.
Scoop onto a baking sheet lined with parchment using an ice cream scoop.
Bake for 24 min for large scones or less time for smaller ones.

Remove from oven when edges get nice and brown. Allow to cool on baking sheet.

Frost with glaze:
Mix powdered sugar, 1/4 tsp cinnamon, maple syrup and enough milk to make mixture thick.
Spoon on top of scones.

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