Question ID: 4000-782-0-2-3-5
Recipe Description
Pumpkin Scone recipe:(makes 8 scones)2 cups flour1/3 cup brown sugar1/2 tsp ground ginger1 tsp baking powder1/2 tsp baking soda1/4 tsp salt (I prefer kosher)1/2 cup (1 stick) cold butter 1/2 cup toasted walnuts (plus a few more if you plan on adding the maple glaze)1/2 cup whipping cream1/2 cup pumpkin (canned or fresh puree)1 tsp pure vanilla extractEgg Wash recipe:1 large egg (room temperature)1 tbsp whipping creamThe Gear:1 medium mixing bowl1 small mixing bowlmeasuring spoons & cups1 pastry cutter1 small mixing spoon1 whisk (or a spoon will work too)1 pastry brush1 large wood cutting board1 large chopping knife2 baking sheets (same size)parchment paper
Preheat your oven to 400 degrees F (200 degrees C) and move your rack to the middle of the oven.Mix your dry ingredients in the medium sized bowl. I find that using the pastry cutter helps break up the brown sugar.
Cut in the 1/2 cup (1 stick) of butter using the pastry cutter.
Take your toasted walnuts (recipe here) and give them a little squeeze to break them up into smaller pieces and release even more flavor.Stir the nuts into your dry mix using a spoon.
Put the cream, pumpkin, and vanilla in the small mixing bowl and whisk together.Add this to the dry mix and stir gently until all flour has been worked in. *It will feel like you don't have enough liquid, but trust me, you do!
Lightly dust your work surface (aka wood cutting board) with flour. Form your dough into a ball and gently knead it 4-5 times on floured surface. Pat into an 8" (20 cm) circle that is approximately 1" - 1 1/4" (3.5 cm) thick.Using your large knife, cut your dough circle into 8 triangular pieces, like a pie.
Whisk your egg wash in the medium bowl and set aside.Double up your baking sheets (stack 'em) and put a piece of parchment paper on the top one.(doubling up the baking sheets helps prevent the bottoms of the scones from over browning)Place your dough wedges on the papered baking sheet, spaced out evenly.Use your pastry brush to coat the wedges in egg wash. (I do the sides as well the top)
Bake for 20 minutes - until golden brown and a toothpick comes out clean.
Depending on how sweet you like your treats, you can decide whether or not to add the optional maple glaze. I love it, but some find it tips the scone into the dessert realm. It's up to you! (but if I was there, I'd try to peer pressure you into it...) : )Maple Glaze recipe:1 cup powdered sugar1/8 tsp sea or kosher salt1 tbsp melted butter 1/2 tsp pure vanilla extract1/4 cup high grade maple syrupWhile your scones are busy baking, whisk together all above ingredients in a small bowl. I like to put a solid layer of glaze on the tops, but if you prefer to drizzle, add a little extra maple syrup to make the glaze less thick and more drip-able.When the scones come out of the oven, apply the glaze to one at a time using a spoon (either to spread or drizzle it), adding the crushed toasted walnuts to them individually as you go, while the glaze is still wet.That's it! Now share them with friends and loved ones. OR hide them in a closet and keep them all to yourself. I won't tell a soul...
Question & Answer
Question: What is the correct order of the images?
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