I just
love
October.
It is
probably
my favorite
month
out of
the year.
I especially
love
October
baking.
Pumpkin Spice Scones
Adapted from Seven Spoons
2 1/4 cup flour
1/4 cup light brown sugar, packed
1/4 cup light brown sugar, packed
1/2 tablespoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon pumpkin pie spice
1 stick chilled butter, grated
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon pumpkin pie spice
1 stick chilled butter, grated
1 eggs, beaten
1/2 cup canned pumpkin purée
1/2 cup canned pumpkin purée
1/3 cup heavy cream
1 egg beaten with 2 tablespoons of cream, for egg wash
Granulated for garnish
1. Preheat oven to 400°F.
2. In the bowl of a stand mixer with the paddle attachment, combine the flour, sugar, baking powder, baking soda, salt and pumpkin pie spice.
3. On the machine's lowest setting, grate the chilled butter into the flour mixture until the mixture resembles course meal.
4. Lightly whisk together the egg, pumpkin purée and cream. With the machine running still on low, pour the liquids slowly into the flour and butter mixture, stirring until just combined.
5. Turn the dough out onto a lightly floured surface, gently knead the dough until fairly smooth. Divide the dough into two, and shape each ball of dough into a 4" round about 3/4"-1" thick. Cut each round into four wedges, and place on baking sheet.
6. Brush each scone with the egg wash and sprinkle with granulated or sanding sugar.
7. Bake in oven for about 15 minutes, or until the the tops are lightly golden and the cut sides look flaky and dry.
1 egg beaten with 2 tablespoons of cream, for egg wash
Granulated for garnish
1. Preheat oven to 400°F.
2. In the bowl of a stand mixer with the paddle attachment, combine the flour, sugar, baking powder, baking soda, salt and pumpkin pie spice.
3. On the machine's lowest setting, grate the chilled butter into the flour mixture until the mixture resembles course meal.
4. Lightly whisk together the egg, pumpkin purée and cream. With the machine running still on low, pour the liquids slowly into the flour and butter mixture, stirring until just combined.
5. Turn the dough out onto a lightly floured surface, gently knead the dough until fairly smooth. Divide the dough into two, and shape each ball of dough into a 4" round about 3/4"-1" thick. Cut each round into four wedges, and place on baking sheet.
6. Brush each scone with the egg wash and sprinkle with granulated or sanding sugar.
7. Bake in oven for about 15 minutes, or until the the tops are lightly golden and the cut sides look flaky and dry.
Updated 1 Year Ago: "Alice by Annie"
1 comment:
I love anything with pumpkin in them and these sound so good. Perfect for a quick breakfast.
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