Archive | October, 2010

pumpkin scones: i love you fall

22 Oct

Fall for me means one thing: pumpkin. I could honestly use a healthy dose of pumpkin in just about anything- candles, baked goods, coffee, decorations. In fact, my kitchen table is one festive cornucopia of gourds, pumpkins, and berries. So to kick this wonderful orange season off in autumn style, I tackled Annie’s Eats’ Pumpkin Scones. They may actually have tackled me in the appearance and consistency category, but the warm, spice-filled taste was undeniable.

One trick to making sure a scone is pastry-perfect is to incorporate pieces of cold butter into the flour mixture through a technique called “cutting”.

Use a fork to “cut” the cold chunks of butter into the dry ingredients until the largest pieces of butter are no larger than the size of a pea.

I was quite surprised to see that this particular recipe did not promote the typical triangular-shaped scone. Instead, the recipe produces a sticky, pumpkin dough that is transferred directly to a cookie sheet and formed into a large 8-9″ mound.

Due to the moist nature of pumpkin puree, I would recommend baking the scones for a longer amount of time to ensure that the center of the mound is completely baked and not doughy in the center. I’ll be the first to admit that I purposefully remove my chocolate chip cookies from the oven early in order to enjoy the gooey goodness that is an under-baked treat. In this case, under-baked translates into runny-mushy-pumpkin-patty. Scones are meant to be tougher and a bit firm, so extra time in the ol’ oven will only enhance their consistency and texture.

When the scone round has completely cooled, cut into 8 wedges and drizzle with the most deliciously spiced glaze.

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