Happy late Tuesday night. Also known as happy I will barely make day 2 of the Halloween Count Down. AKA. What the hell I’m turning 35 in less than 4 days. :)
Pumpkin Scones. These beauties are always such a treat. King Arthur Flour has the best recipe for these on their website. I made very slight variations but, overall their recipe is what I am sourcing these from.
I thought to post a blog on scones because, I can’t tell you how many people have purchased or taste tested the scones I make at JK Baking Company & they wonder why they aren’t dryer than dirt? Halloween makes you think pumpkin. Pumpkin makes you think, “what can I bake with Pumpkin?” Well, try these!
I’ve made many A scone that were basically what I imagine it would be like to swallow a tablespoon of sand. Seriously. It has happened. It’s really quite simple and it’s silly how many times I didn’t “get it”. Since scones are intentionally dry – we want to add moisture and usually add too much liquid. This makes for a mess on the dough and instead of it making them:
“moist” and “tender”
they end up lumpy
kind of ugly.
And kinda dense really.
So here’s the two tricks I use:
When your recipe says add 1 cup of heavy cream or milk or whatever the liquid is. Start by adding 3/4 of what it calls for . Mix the dough not intensely but, loosely so you aren’t handling it too much. You want to keep adding to the dough in tablespoons of liquid until the dough feels mixed but, still a little “shaggy”…. like the dough kinda looks shaggy.
Basically, you want it kind of dry and not smooth like a cookie dough for example.
Freeze your butter beforehand! The other death to a scone is when you have handled it for so much that the butter begins to warm to room temp. That will impact how the scone rises and the overall end result for the texture.
Stay away from overly sticky & overly wet.
Make these two adjustments when you make scones & I bet you will be so impressed that you’ll start baking every kind of scone you ever butchered. You will instantly want to accomplish every recipe you tried to prove this works. : )
So, without further a due as I am growing sleepier by the keystroke & I hope y’all are forgiving me for my ramble or typo here and there- Here’s the recipe!:
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup cold butter ( as in take a stick and cut it up into squares and stick it in the freezer. Cut the butter while it’s cold)
- 1 1/2 cup chocolate chips (or Chunks. or feel free to put Cinnamon Chips instead)
- 2/3 cup canned pumpkin
- 2 large eggs
- coarse white sparkling sugar, for topping **this is what takes a home baked scone to bakery level!**
Let me state. I switched to King Arthur Flour by complete randomness. I didn’t know once I tried that I could never return to any other brand. There is a distinct taste difference in their quality. If you don’t want to become addicted than use any brand of all purpose you have.
In your large mixing bowl you will take a whisk and mix flour, sugar, baking powder, salt & the spices. (Items 1-8) When that is ready blend in the butter by hand or a pastry cutter if you have one!
You want it just blended- please do not worry if you see chunks of butter as this is a GOOD thing!! Move on to the next part which is adding your goodness AKA chocolate chips. King Arthur says you can use cinnamon chips (which will be fab!) or ginger crystalized… don’t do the last one unless you LOVE Ginger cause it’ll jack your tastebuds up. It’s slightly harsh honestly but, I digress.
Step aside from this and blend in another smaller bowl the pumpkin and 2 eggs. Take this mixture and add it to the dry stuff- until it’s mixed and looks combined like so:
I use a silicon mat because quite honestly, they changed my baking life! You can use parchment paper though and it works quite well. You want to avoid laying the dough on a surface that it can stick to basically. Sprinkle a little flour and get ready to rock these scones Out!
Separate the dough into two fairly even balls. Roll each one out with a rolling pin to a 5-6 inch diameter and 3/4 of an inch in thickness until you have almost matching discs like so:
The next step is already illustrated above; cut them into even triangles. I use a pizza wheel but, do whatever makes you smile. Cut them 6 or 8 -either is great.
And sprinkled lots giant white sugar crystals! Throw in some cinnamon if you’re feeling spicy! This will make them not only bake beautifully but, give the tops a nice subtle texture that really brings the scone together.I also should mention these steps should’ve come before the “cut”… again it’s really late. Forgive me for not editing right now.
Then you’re gonna want to bake them on a cookie sheet in a oven that’s been preheated to 425 degrees. Separate them easy though and don’t over handle them. :) If you want to make sure they have the best texture and size put them in your freezer at this stage for about 30 minutes and THEN pop them into the oven! They need to cook on 425 for 22 to 25 minutes, or until they’re golden brown. Toothpick in the center should come out clean with no wet crumbs.
Serve these immediately for best results after you’ve tortured your family while they are forced to smell them bake and think they will never finish!
Also, a final side note- these freeze well! Freeze them without baking if you want and then when you travel and want to bring them you can take them with you and bake them fresh! That’s a major bonus.
I can’t wait for you to make these and tell me :” Jennifer I made them and they were perfect!”
Can’t wait to share day 3 with you tomorrow!
I’ll be dreaming of how yummy these are and how thankful I am that God has blessed us with Grace that means we get to enjoy such goodness!
Recipe adapted from King Arthur Flour- Harvest Scones