Pumpkin Scones: Difference between revisions
Jump to navigation
Jump to search
(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...") |
(→Method) |
||
| Line 22: | Line 22: | ||
==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) | |||
Revision as of 00:54, 8 December 2014
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.
Source
Bon Appetit, November 2014 (omitting the cinnamon butter)