Harvest Pumpkin Scones Adapted From King Arthur Flour Recipe 435

HARVEST PUMPKIN SCONES, ADAPTED FROM KING ARTHUR FLOUR RECIPE - (4.3/5)

Steps:

• In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. Work in the butter** just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. **NOTE: Grating cold butter helps to incorporate it into the dry ingredients, much easier. Stir in the ginger and/or chips, if you're using them. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth. Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together***. ***I found that my dough didn't turn out very moist. Don't panic, if it does. I simply pressed the dough together, and it worked out great. Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick.* *NOTE: I found that room was "tight" to place two circles onto one baking sheet. Even though I spaced them, they spread out and fused a bit together. I recommend using separate baking sheets. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.** NOTE: I froze my scones first, and then added the milk and coarse sugar. It worked out fine. Then I cut them. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges. NOTE: Seriously, spread them apart! Mine fused together (see previous note). Use two baking sheets. Just sayin'! For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425F. NOTE: Don't skip this step! It helps the butter to product steam and you get tender scones. Bake the scones for 22 to 25 minutes (mine took 20 minutes), or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy. Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

HARVEST PUMPKIN SCONES

Steps:

• First, whisk together the flour, sugar, baking powder, salt, and spices in a large mixing bowl.
• Next, work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
• Stir in any add-ins you're using - I used about 1 cup of cinnamon chips and 1/2 cup candied ginger. The ginger can be quite strong, so can be used sparingly if you're sensitive to it.
• In a separate mixing bowl, whisk together the pumpkin and eggs until smooth. Add the pumpkin mixture to the dry ingredients and fold the two together with a rubber spatula or wooden spoon until everything is just moistened and holds together. Be gentle as you mix; some floury bits are okay.
• Line a baking sheet with parchment and sprinkle a bit of flour across it. If you don't have parchment paper, the bare baking sheet will work too, with a bit of flour.
• Scrape the dough onto the floured parchment or pan, and divide it in half.
• Gently pat and round each half into a 5- or 6-inch circle, larger if you've used add-ins. The circles should be about 3/4″ thick.
• Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
• Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. You can also dust the knife with a bit of flour.
• Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
• For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
• Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
• Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.