Ingredients for These Pumpkin Scones
2 cups all-purpose flour
6 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
7 tablespoons cold butter
¼ cup chopped apple
¼ cup cubed pumpkin
½ cup loosely packed sage
3-5 tablespoons of water
3 tablespoons cooking cream
1 large egg
Powdered Sugar Glaze
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk
How To Make These Pumpkin Scones:
1. Preheat oven to 425 degrees F. Butter a baking pan or line with parchment paper.
2. Combine dry ingredients in a large bowl.
3. Using a fork or food processor, cut butter into the dry ingredients until only pea sized pieces of butter are visible. Set aside.
4. Combine apple, butter and sage in a blender with water. Blend until chunky.
5. Whisk the contents of the blender (should be approximately ½ cup) with cooking cream and egg in a separate bowl.
6. Fold wet ingredients into dry ingredients and form a ball.
7. Place the ball on a lightly floured surface, and roll until the dough is about 1 inch thick.
8. Use a 1-2 inch glass, or cookie cutter, to form the dough into circles. Once all the circles have been removed from the dough, re-roll the dough into a 1 inch thick circle and cut again. Repeat until all the dough is gone.
9. Place the circles on a buttered tray and bake for 10 to 12 minutes. Remove when the scones begin to turn light brown.
10. Mix together icing ingredients, and add icing to the scones once they are cooled.
Me, Ranting and Raving:
As I wrote in a previous post, due my adoration of pumpkin, I bought two fresh pie pumpkins. I may have gotten a little over excited, because it’s proving to be a lot of pumpkin. Due to this sudden influx of pumpkin, I have been adding pumpkin to just about everything, including this Beer Braised Pumpkin Chili and these Sage, Apple and Pumpkin Scones.
I have been in a scone making phase (yes, a person can go through a scone making phase) and incorporating tasty ingredients like basil and nutmeg (and more pumpkin) into batch after batch of scones. I’ve figured out the key to light, fluffy, high rising scones is uber cold butter. I keep my scone butter in the freezer and sometimes, when I have time, even put the pumpkin scones in the freezer for half an hour before putting them in the oven.
After experimenting with a lot of recipes, I decided to post these pumpkin scones (and probably a couple more). I chose them mainly because they are light, airy and perfectly palatable. Plus, they taste a little fruity, and lightly herbed. They are the perfect accompaniment to Americanos and fall weather.
Are you going to make these Sage, Apple and Pumpkin Scones? Did you make any substitutions? How did they turn out?