I am always looking for new pumpkin recipes because it's a favorite in my household. Here is a recipe I came across, from King Arthur's Flour, for Pumpkin Chocolate Chip Scones. I hope you enjoy these just as much as my husband will this week for breakfast.
You can store leftover pumpkin puree in the freezer and use it for the next batch anytime. I like to wrap the pumpkin in plastic wrap and place it in ziplock bag, labeled pumpkin puree and the amount.
Pumpkin Chocolate Chip Scones
Makes 8 large scones or 12 regular size scones
Ingredients:
2 3/4 cups All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup cold butter
1 cup to 2 cups chocolate chips, minced crystallized ginger, or cinnamon chips
2/3 cup canned pumpkin
2 large eggs
coarse white sparkling sugar, for topping
1) In a large mixing bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger and allspice.
2) Cut the butter into 1/2" pieces and work in to flour mixture just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. (You can use a pastry blender for this step or your hands)
3) Stir in the chocolate chips and/or crystallized ginger, if you're using them.
4) In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
5) Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.
6) Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
7) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick.
8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
9) Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
12) Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
13) Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.
I am always looking for new pumpkin recipes because it's a favorite in my household. Here is a recipe I came across, from King Arthur's Flour, for Pumpkin Chocolate Chip Scones. I hope you enjoy these just as much as my husband will this week for breakfast.
You can store leftover pumpkin puree in the freezer and use it for the next batch anytime. I like to wrap the pumpkin in plastic wrap and place it in ziplock bag, labeled pumpkin puree and the amount.
Pumpkin Chocolate Chip Scones
Makes 8 large scones or 12 regular size scones
Ingredients:
2 3/4 cups All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup cold butter
1 cup to 2 cups chocolate chips, minced crystallized ginger, or cinnamon chips
2/3 cup canned pumpkin
2 large eggs
coarse white sparkling sugar, for topping
1) In a large mixing bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger and allspice.
2) Cut the butter into 1/2" pieces and work in to flour mixture just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. (You can use a pastry blender for this step or your hands)
3) Stir in the chocolate chips and/or crystallized ginger, if you're using them.
4) In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
5) Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.
6) Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
7) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick.
8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
9) Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
12) Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
13) Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.
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