Pumpkin Spice Scones

It's been a while since I last posted but I'm making up for it by sharing with you a winner of a recipe.  Two of our daughters came home for the weekend which warranted some seriously good breakfast food and these Ginger Pumpkin Scones were a hit all around.  They would be perfect for Easter Brunch.


Let me say right up front: I AM NOT A SCONE LOVER (or even a scone liker)!  I find them dry, heavy (think hockey pucks) and bland.  I always pass scones up for anything else, but these scones made me change my tune.  My friend Cristie, one of the best cooks I ever met, always brings something wonderful to the table.  Her scones are made with crystallized ginger, pumpkin, and cinnamon chips and they are packed with flavor and moistness.  So I begged Cristie for the recipe and asked if I might share it with you.  Cristie said, "Sure, it originally came from King Arthur Flour".  And I will tell you that the one scone that was leftover was still delicious the next morning.


Think you're not a scone lover?  Try these and be ready to change your mind.

Cristie’s Pumpkin Spice Scones

(original recipe from King Arthur Flour)

2 ¾ cup flour

1/3 cup sugar

1 tablespoon baking powder

¾ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon allspice

½ cup minced crystallized ginger

½ cup cinnamon chips

½ cup butter

2/3 cup pumpkin

2 large eggs, room temperature

2 tablespoons sugar & ½ teaspoon cinnamon

coarse sugar

milk

Prepare crystallized ginger* and set aside. Place all dry ingredients into large mixing bowl and whisk together. Cut butter into dry ingredients until evenly crumbly (as a pie crust). Add crystallized ginger and cinnamon chips. Mix pumpkin and eggs together and stir into dry ingredients until all is moistened and holds together. Transfer dough to a floured surface and divide into two pieces. Pat each piece into a circle that is 6 inches round and about ¾ inch thick. Using a bench knife cut circle into half, then divide into 6 wedges. Remove to parchment paper, leaving them in the shape of a circle.

Once dough is to this stage it is best to FREEZE to get optimum texture and highest rise. The dough can be frozen for up to 1 month. OR, if you choose simply prepare as follows:

To bake, preheat oven to 425 degrees. Prepare scones by placing them on a sheet pan and sil pat or parchment in the shape of a circle leaving a bit of space for the scones to rise between each one. Brush tops with milk, sprinkle with cinnamon & sugar mix and following with coarse sugar. Bake for 22 to 25 minutes or until lightly browned.

* Place crystallized ginger in freezer overnight, or store it there to keep it from going rancid. When ready to chop put in zip lock bag and pound with a meat pounder or tenderizer. It makes tiny pieces of the ginger with little mess.