Pumpkin Scones - Revision history

Griscom: /* Source */

2014-12-08T00:55:16Z

Source

← Older revision		Revision as of 00:55, 8 December 2014
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	==Source==		==Source==
	[http://www.bonappetit.com/recipe/pumpkin-scones-with-cinnamon-butter Bon Appetit, November 2014] (omitting the cinnamon butter)		[http://www.bonappetit.com/recipe/pumpkin-scones-with-cinnamon-butter Bon Appetit], November 2014 (omitting the cinnamon butter)

Griscom: /* Method */

2014-12-08T00:54:55Z

Method

← Older revision		Revision as of 00:54, 8 December 2014
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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. ~~Serve~~ with cinnamon butter.		# 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)

Griscom: 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..."

2014-12-08T00:52:43Z

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..."

New page

==Summary==

===Yield===
8 scones

==Ingredients==
* ½ cup granulated sugar
* 2 teaspoons baking powder
* 1 teaspoon ground ginger
* ½ teaspoon freshly grated nutmeg
* ½ teaspoon ground cinnamon
* ½ teaspoon kosher salt
* ¼ teaspoon ground cloves
* ¼ teaspoon baking soda
* 2 cups all-purpose flour, plus more for surface
* ¾ cup (1½ sticks) chilled unsalted butter
* ½ cup chopped fresh (or frozen, thawed) cranberries
* 1 large egg
* ½ cup canned pure pumpkin
* ¼ cup buttermilk, plus more for brushing
* 2 tablespoons raw sugar

==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.
# 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. Serve with cinnamon butter.