I was looking for a new recipe to use some of the leftover pumpkin I had from making some pumpkin muffins and stumbled upon a recipe from King Arthur flour for Harvest Pumpkin Scones. In my usual style, I had to "play" with the recipe. I added whole wheat flour, used chocolate chips and pepitas. Pepitas are pumpkin seeds, so, I thought they would make a great crunchy addition.
A half recipe yielded 8 scones. The recipe said it made 6, but, I thought they would be too large. The scones I usually make are cream scones which are light, and they melt in your mouth. These scones were more traditional in texture, that is, they were drier and more dense. I think some apple butter might have been the perfect condiment.
The aroma in the kitchen was incredible and the scones really were picture perfect.
Thanks for visiting the Americus Garden Inn online. Hope you'll come back soon!
Pumpkin Scones adapted from Harvest Pumpkin Scones by King Arthur Flour
2 cups All-Purpose Flour
3/4 cups whole wheat flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup cold butter (cut into little pieces)
1 cup chocolate chips
1/2 cup pepitas (toasted pumpkin seeds - I used salted)
2/3 cup canned pumpkin
2 large eggs
coarse white sparkling sugar, for topping
- In a large mixing bowl, whisk together the flours, sugar, baking powder, salt, and spices.
- Cut in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
- Stir in the chips and pepitas.
- 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.
- Line a baking sheet with parchment
- On a floured board, pat half the dough into a circle 1/2" - 3/4" thick.
- Using a serrated knife, cut the circle into 8 wedges. Place wedges on parchment lined baking sheet.
- Repeat with the other half of the dough. Wedges should have a little space between them.
- Place in the freezer overnight, uncovered.
- In the morning, preheat oven to 425 degrees.
- Take pan out of the freezer. Place any extra scones in a ziploc freezer bag for another day.
- Spread out the desired number of frozen scones on a parchment lined baking pan.
- Brush the top of each wedge with milk, and sprinkle with coarse white sparkling sugar.
- 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.
Visit King Arthur Flour for the original recipe