Heaven on Earth

Heaven on Earth

Tuesday, April 3, 2012

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.

9 comments:

  1. Oooh, these look wonderful. I love scones -- but only the moist ones LOL. I think we've americanized scones and some of the ones I've had are fairly moist. Where do you buy crystallized ginger -- is it readily available in the spice section at grocery stores?

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  2. I've been a scone lover for years! My guess is until now you've just not found the right recipe or the right place to get good scones! I have a favorite bistro where the triple chocolate scones are magnifique!!! Where do you find cinnamon chips? Brand? Scones and coffee a perfect breakfast!
    Sounds like a great weekend, especially when children come home!!!!!

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  3. Anna, you can buy crystallized ginger in the spice aisle but it is fairly pricey that way. Look for it in the bulk section or where trail mix is sold.

    Lynette, I used Hershey brand chips that I found in the baking aisle of my market. Hershey has an on-line store as well, and King Arthur Flour also sells a mini cinnamon chip.

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  4. Hi Bonnie, I love scones, the dryer the better. These sound wonderful, can't wait to try them. You and your family have a wonderful Easter.

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  5. I love pumpkin and like you, I like the moist type of scones. Sounds like you found a "keeper." I'll have to try it.

    Jody

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  6. Thank you for the recipe, good cook Bonnie!
    I find that pumpkin spicy baked goods are just right. I don't overdo when there is that "just right" combination of tasty!

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  7. These look so plump and yummy. Love all the spices:) I also love "Utah" scones!

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  8. This sounds delicious. I will make them very soon....yyuuuummmmm

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  9. I'm sure if it came from Cristie it's great. I'm a new convert to scones too.

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