culinary review
   
   

Fresh Homemade Pumpkin Scones

Mon Mar 10, 2008 2:28 pm
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Comments: 0 Views: 2641
I love making scones! They are always warm and comforting and perfect either on their own or next to a bowl of soup.pumpkin_scones This time, I thought it would be interesting to make them a little different. Since pumpkins are in season and I happened to make a nice batch of pumpkin butter the other day, I figured that would flavor the scones nicely.
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Measurements
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General Info
Servings: 4
Total Cost: $1.07
Cost Per Serving: $0.27
Total Calories: 793
Calories/Serving: 198
IngredientVolumeMassCostCalorie
Flour, White Unbleached All Purpose 1 Cup 4.25 Ounces $0.14 455
Baking Powder, Clabber Girl 2 Teaspoons 9.60 Grams $0.07 0
Baking Soda, Generic 1/8 Teaspoon 0.60 Gram $0.00 0
Salt, Table 1/8 Teaspoon 0.75 Gram $0.00 0
Cinnamon, Ground 1/4 Teaspoon 0.57 Gram $0.03 2
Nutmeg, Ground 1/8 Teaspoon 0.29 Gram $0.06 2
Butter, Unsalted 2 Tablespoons 28.00 Grams $0.13 200
Pumpkin Butter 2 Tablespoons 30.00 Grams $0.53 60
Milk, Whole 1/2 Cup 120.00 Grams $0.12 75


Pumpkin butter is a very versatile pumpkin spread.
You can either make it using canned pumpkin, or preferably fresh, and then it's cooked with various spices and some sugar. It's quite easy as a matter of fact and nice to have on hand for situations like this.

The pumpkin butter was actually perfect in the scones. It made them moist and flavorful, and I also helped the taste along a little by adding some cinnamon and nutmeg. I served these with some additional pumpkin spread as well as butter. And to go with this, we made pumpkin lattes...


2 servings

Ingredients:

  • 1 cup of flour
  • 2 teaspoons of baking powder
  • 1/8 teaspoon of baking soda
  • 1/8 teaspoon of salt
  • ¼ teaspoon of ground cinnamon
  • 1/8 teaspoon of ground nutmeg
  • 2 tablespoon of butter, chilled and cut in small cubes
  • 2 tablespoons of pumpkin butter
  • ½ cup of milk

Making_pumpkin_sconesscones_dough

scones_batter

Method:

Mix all the dry ingredients together in a work bowl. Add the butter and work quickly with your fingertips to incorporate it into the flour mix. In a separate bowl, mix the milk and the pumpkin butter together. Add it to the flour mix and fold the batter together quickly with a wooden spoon. Don’t over-work the dough!

scones Pumpkin Scones

pumpkin_latte

 

Pour the dough (it will be quite loose) on to a sheet pan, either covered with a silpat or parchment paper. Form it into a circle. Run a knife through it to make four “cakes” – the dough is loose and might not really separate, that’s just fine. Poke each “square” with a fork about 3 times.

Bake in 425 degree oven for about 8-10 minutes. Serve with butter and additional pumpkin butter.



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