Pumpkin Scones with Chocolate Chips and Pepitas

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!

Love,

Susan

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

1. In a large mixing bowl, whisk together the flours, sugar, baking powder, salt, and spices.
2. Cut in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
3. Stir in the chips and pepitas.
4. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
5. Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.
6. Line a baking sheet with parchment
7. On a floured board, pat half the dough into a circle 1/2" - 3/4" thick.
8. Using a serrated knife, cut the circle into 8 wedges.  Place wedges on parchment lined baking sheet.
9. Repeat with the other half of the dough. Wedges should have a little space between them.
10. Place in the freezer overnight, uncovered.
11. In the morning, preheat oven to 425 degrees.
12. Take pan out of the freezer.  Place any extra scones in a ziploc freezer bag for another day.
13. Spread out the desired number of frozen scones on a parchment lined baking pan.
14. Brush the top of each wedge with milk, and sprinkle with coarse white sparkling sugar.
15. 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

Whole Wheat Cheddar Scones

Whole Wheat Cheddar Scones

I wanted to make a savory scone, but, I wanted to use whole wheat.  So, I came up with this recipe inspired by cheddar biscuits, for whole wheat cheddar scones with a little chipotle kick.  Hope you like it.
Love,
Susan

 

Whole Wheat Cheddar Scones

Yield: Makes 12 – 16 scones

·        2/3 cup all-purpose flour

·        2/3 cup whole wheat flour

·        1/4 cup corn meal

·        3 tablespoons sugar

·        2 teaspoons baking powder

·        1/2 teaspoon salt

·        ¼ teaspoon chipotle pepper

·        1 -1/2 cups shredded sharp cheddar cheese, divided (1 -1/4 cup and 1/4 cup)

·        3/4 cup + 2 tablespoons heavy cream  plus extra for brushing

 

1 Preheat oven to 425°F. In a large bowl, whisk together the flours, corn meal, salt, sugar, chipotle pepper, and baking powder. Stir in 1 1/4 cups of the grated cheddar cheese.

2 Make a well in the center of the flour mixture. Pour the cream into the center of the well and mix gently just to bring together the ingredients. If you need to add a bit more cream then do so a tiny trickle at a time. You just want everything to get wet enough so that the dough will clump together.

3 Turn the dough out onto a surface lightly dusted with flour. Knead the dough just a few times - maybe only three or four pushes. You just want it to come together.

4 Divide dough in half.  Pat each portion of the dough into a circle about 3/4-inch to an inch thick. Cut each circle into 6 – 8 triangles.  (Scones can be frozen at this point for later baking.)

5 Place on a parchment lined baking sheet, with at least an inch or two between scones. Brush the tops with a little more cream. Sprinkle tops with the remaining cheese.

6 Bake at 425°F for 11-12 minutes (if frozen, add a couple of minutes) or until golden brown.

Thanks for visiting the Americus Garden Inn blog.  Hope you'll visit again, soon.

Chocolicious Scones

Triple Chocolate Scone

If you feel like having something decadently chocolate, how about Triple Chocolate Scones?  I found this recipe on the King Arthur Flour site and had been waiting for the right day to try them.  Today was that day! There is cocoa, chocolate chips and for the glaze, I used Dove's dark chocolate.  Definitely a chocolate lover's dream.  Hope you enjoy making them, too.   Let me know how yours come out!

Triple Chocolate Scones

Scones

2 cups all purpose flour

2/3 cup whole wheat flour

1/3 cup cocoa

1/2 teaspoon espresso powder, optional for flavor and color

1/2 cup granulated sugar

1 tablespoon baking powder

3/4 teaspoon salt

1/2 cup (8 tablespoons) cold butter, cut into pats

1 1/2 cups semisweet or bittersweet chocolate chips

1 teaspoon vanilla extract

1 large egg

3/4 cup milk or liquid whey (the liquid drained from yogurt)

2/3 cup semisweet or bittersweet chocolate chips

1/4 cup half and half or liquid coffee creamer

Directions

1) Preheat your oven to 375°F. Lightly grease a baking sheet, or line it with parchment.

2) To make the scones: In a large mixing bowl, blend the flours, cocoa, espresso powder, sugar, baking powder, baking soda, and salt together thoroughly.

3) With a pastry blender, pastry fork, a mixer or, most easily, your fingertips, work in the butter until the mixture is unevenly crumbly.

4) Stir in the chocolate chips.

5) Whisk together the vanilla, egg, and milk or whey.

6) Add the liquid ingredients to the dry ingredients, stirring until the mixture is evenly moist. If you're using milk rather than whey, you may need to add an additional 2 to 3 tablespoons, to make the dough come together.

7) Mix 3 tablespoons confectioners' sugar with 1 teaspoon cocoa powder, and sprinkle it on your parchment-lined (or lightly greased) baking sheet. You're using this sugar mixture in place of the usual flour, to keep the scones from sticking to the pan as you shape them.

8) Divide the dough in half, and place the two pieces onto the baking sheet. Pat them gently into two 6" circles, each about 3/4" thick.

9) Cut each circle into 6 wedge-shaped pieces with a bench knife or bowl scraper (or sharp knife), pressing down firmly without sawing. You'll find it easier if you dip your cutter in flour after each cut. Make sure you press it into the dough quickly, without twisting or sawing. This shears the dough cleanly rather than pressing it together, which allows the scones to rise higher.

10) Bake the scones for 18 to 23 minutes, until they lose their moist look, and a cake tester inserted into the center of one comes out clean; or with just a smear of chocolate from a melting chip.

11) Remove the scones from the oven, and transfer them to a rack to cool.

12) To make the glaze: Place the chocolate chips and half & half or creamer in a microwave-safe bowl or small saucepan. Heat in the microwave (or over low heat) until the cream is very hot. Remove from the heat, and stir until the chips melt, and the mixture is smooth.

13) Drizzle/spread the glaze over the cooled scones.

Yield: 12 scones. http://www.kingarthurflour.com/recipes/triple-chocolate-scones-recipe

Thanks for your visit to the Americus Garden Inn blog.  Come again, soon.

Love,

Susan

Triple Chocolate Scones

Scones, Anyone?

Chocolate Almond Scones

I truly thought I disliked scones as I had never had one that I enjoyed.  Then, I found this wonderful recipe that I came across many years ago. I use it as a guide for whatever flavors I want to put together. They can be made with frosting or they can be brushed with melted butter or cream and sprinkled with sugar just prior to baking. The options are endless. What you see above is the chocolate chip with almond variation. Hope you enjoy it!

Apricot-Orange Cream Scones
2 cups all-purpose flour
3 tablespoons granulated sugar
3 teaspoons baking powder
2 teaspoons grated orange peel
½ teaspoon salt
½ cup chopped dried apricots
½ cup white vanilla baking chips
1 1/3 cups whipping cream
1 cup powdered sugar
2 to 3 tablespoons orange juice

Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, mix flour, granulated sugar, baking powder, orange peel and salt until well blended. Stir in apricots and baking chips. Add whipping cream all at once; stir just until dry ingredients are moistened.
On lightly floured surface, knead dough 6 or 7 times until smooth. Divide dough in half. Pat each half into 6-inch round; cut each into 6 wedges. Place 2 inches apart on cookie sheet.
Bake 10 to 13 minutes or until light golden brown. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and enough orange juice for desired drizzling consistency. Drizzle icing over warm scones. Serve warm.
VARIATIONS:
Cranberry-Pecan Scones: Substitute dried sweetened cranberries for the apricots and add 1/2 cup chopped pecans with the cranberries. Double Chocolate-Almond Scones: Omit orange peel and apricots. Stir in 1/2 cup semisweet chocolate chips with the white baking chips. Add 1/4 teaspoon almond extract with the whipping cream. For the icing, substitute water for the orange juice and stir in 1/4 teaspoon almond extract. Sprinkle tops of iced scones with 2 tablespoons sliced almonds.

When you decide to give the recipe a try, let me know what variation you made.  I'd love to hear from you.  Thanks for visiting the Americus Garden Inn Bed & Breakfast.  Hope you'll come see us soon.

Love,

Susan