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Pumpkin Scones

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Pumpkin Scones

Pumpkin Scones

amanda

Equipment

  • Hand Mixer - For efficiently mixing the scone dough with minimal effort.

  • Parchment Paper Sheets - Essential for baking scones as it prevents sticking and allows easy removal from pans.

  • Digital Kitchen Scale - Useful for precise ingredient measurement, a key in ensuring recipe success.

  • Mixing Bowls (Set of 3) - For holding the dough and various components during preparation.

  • Silicone Baking Mat - Offers an even baking surface and is easy to clean compared to parchment paper or a baking sheet for smaller batches.

  • Baking Pan (9-inch square pan, glass) - Specifically recommended for its excellent heat distribution properties.

  • Kitchen Spatula - Useful for scooping the scone dough and flipping it during preparation.

  • Stand Mixer Bowl with Pouring Lip - Ideal if you prefer using a stand mixer, especially useful in handling thick batters or doughs like that of pumpkin scones.

  • Dough Scraper - Useful for portioning dough into scones and cleanly transferring it onto the baking pan without sticking.

Ingredients

  • 3 cups all-purpose flour

  • 1/3 cup sugar

  • 1/2 teaspoon baking soda

  • 2 1/2 teaspoons baking powder

  • 3/4 teaspoon kosher salt

  • 1/4 cup ground ginger

  • 1/4 cup ground cinnamon

  • 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch pieces

  • 1 1/4 cups buttermilk

  • 1 cup canned pumpkin puree (all pumpkin, not pumpkin pie filling)

  • 2 tablespoons pure vanilla extract

  • 2 sticks (1 cup) unsalted butter

  • 1 cup firmly packed light brown sugar

  • 1/2 teaspoon freshly squeezed lemon juice

  • 1/4 teaspoon kosher salt

  • 1/2 cup heavy cream

Instructions

1

Instruction 1

Preheat the oven to 425°F.
2

Instruction 2

In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
3

Instruction 3

With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
4

Instruction 4

Make a well in the center of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well. Still using your hands, combine the ingredients until all the dry mixture is wet, but do not knead!
5

Instruction 5

Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a disk about 1 1/2 inches thick. using a 3-or 3 1/2- inch biscuit cutter, cut out as many scones as you can and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones—just don't knead the dough too much.
6

Instruction 6

Bake the scones for about 12 minutes, or until lightly browned. Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.
7

Instruction 7

While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt in a saucepan over medium heat and whisk gently until the mixture is smooth. Just as the mixture comes to a light boil, add the heavy cream and reduce the heat to low. Whisk well for 2 minutes, or until the glaze is thickened and smooth; then remove the pan from the heat.
8

Instruction 8

To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet.
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