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Pumpkin Scones: Difference between revisions
→Method
(Created page with "==Summary== ===Yield=== 8 scones ==Ingredients== * ½ cup granulated sugar * 2 teaspoons baking powder * 1 teaspoon ground ginger * ½ teaspoon freshly grated nutmeg * ½ te...") |
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==Method== | ==Method== | ||
# Whisk granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries. Mix in egg, pumpkin, and ¼ cup buttermilk. | # Whisk granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour in a large bowl. | ||
# Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, 25–30 minutes. | # Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries. | ||
# Preheat oven to 400°. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25–30 minutes. | # Mix in egg, pumpkin, and ¼ cup buttermilk. | ||
# Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. | |||
# Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, 25–30 minutes. | |||
# Preheat oven to 400°. Brush scones with buttermilk and sprinkle with raw sugar. | |||
# Bake until golden brown, 25–30 minutes. | |||
==Source== | |||
[http://www.bonappetit.com/recipe/pumpkin-scones-with-cinnamon-butter Bon Appetit, November 2014] (omitting the cinnamon butter) | |||