Pumpkin Scones from Alice's Tea Cup
photo by thehappymouth
- Ready In:
- 30mins
- Ingredients:
- 16
- Yields:
-
10 scones
- Serves:
- 10-12
ingredients
- 709.77 ml all-purpose flour
- 78.78 ml sugar
- 2.46 ml baking soda
- 12.32 ml baking powder
- 3.69 ml kosher salt
- 59.14 ml ginger, ground
- 59.14 ml cinnamon, ground
- 177.44 ml unsalted butter, cut into 1/2-inch pieces
- 295.73 ml buttermilk
- 236.59 ml canned pumpkin puree (all pumpkin, not pumpkin pie filling)
- 29.58 ml pure vanilla extract
-
Caramel Glaze
- 236.59 ml unsalted butter
- 236.59 ml light brown sugar, firmly packed
- 2.46 ml lemon juice, freshly squeezed
- 1.23 ml kosher salt
- 78.78 ml heavy cream
directions
- Preheat oven to 425°F.
- In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
- With clean hands or a pastry cutter, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
- Make a well in the centre of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well. Stir, using your hands, combine the ingredients untill all the dry mixture is wet, but do not knead!
- Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make adisk about 1 1/2" thick. Using a 3 or 3 1/2" biscuit cutter, cut out as many scones as you can and lay them on a nonstick to cut out more scones - just don't knead the dough too much.
- Bake the scones for about 12 minutes, or until lightly browned. Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.
- While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt, in a saucepan over medium heat, and whisk gently, until the mixture is smooth; then remove pan from heat.
- To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet.
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Reviews
-
I made the scones exactly as directed, all the way until it was time to load them on the tray. The pastry dough was more like cake batter than pastry dough. I wasn't able to cut them into any definite shapes, so I plopped 3" globs on the tray and flattened them a little bit. So they turned out more like small cakes than scones. Good flavor, but they didn't turn out as scones! Thank you for the recipe!
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.