Chef John's Pumpkin Scones |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Here's an example of how I would convince the public that pumpkin is great for any time of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving. Ingredients:
1 3/4 cups all-purpose flour |
1/4 cup white sugar |
1 tablespoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
6 tablespoons cold, unsalted butter, cut into pieces |
1/2 cup pumpkin puree |
1/3 cup buttermilk |
1/3 cup toasted pine nuts |
2 tablespoons all-purpose flour, or more as needed |
1 egg |
1 teaspoon milk |
1 teaspoon white sugar |
Directions:
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
2. Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
3. Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.
4. Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.
5. Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.
6. Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.
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