Awesome Scones
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Awesome Scones
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I made my first Scones today and they are great.  Just may be the start of a new holiday tradition. And if it is not a holiday then a weekend treat. Pumpkin Ginger Scones 2 3/4 Cup flour 1/3 Cup
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Awesome Scones

posted at 11/20/2011 1:24 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
I made my first Scones today and they are great.  Just may be the start of a new holiday tradition. And if it is not a holiday then a weekend treat.
Pumpkin Ginger Scones
2 3/4 Cup flour
1/3 Cup sugar
1 Tb baking powder
3/4 tsp salt
3/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/2 Cup cold butter cut into chunks
2/3 Cup pumpkin puree
2 large eggs
1 to 2 Cups of "mix in's" diced crystallized ginger, cinnamon chips, dried cranberries.
In large bowl or in mixer, combine flour, sugar, baking powder, salt and dry spices.
Incorporate butter until you obtain a mealy mixture.  Use pastry blender, fingers or paddle attachment on mixer. Stir in the Mix in items.
In a bowl mix together the pumpkin and the eggs.
Stir pumpkin mixture into the flour mixture.  Stir just until you have a shaggy looking dough.
Turn out onto a lightly floured board or parchment paper.  Divide dough in half.  Press each into a circle.  Cut into wedges, 6 per circle.
Brush top with milk or cream.  Sprinkle with cinnamon sugar or just sugar.
Place in freezer.
Heat oven to 425 degrees F.
When oven is at temperature remove scones from freezer and pull them apart so there is about 1/2 inch space between each.  Bake 22-25 minutes.
If you wish to freeze for later use wrap disc of dough after cutting.  do not separate or brush with cream yet.  When you want to bake.  Remove from freezer turn on oven, separate, brush with cream and sprinkle with sugar.  Bake as above but you may have to add about 5 minutes to the baking time.
I got this recipe from King Arthur Flour Site and these are just amazing.  I think I probably under mixed them but they were still very good and I will be making them again, and again...
As you all know I love ginger and I used 1 Cup of crystallized ginger 1 Cup of cinnamon chips and I just had to toss in about 1/2 cup of dried cranberries so I used a bit more than the 2 cups suggested but it worked. May have to try some pecans next time.

Re: Awesome Scones

posted at 11/20/2011 2:24 PM EST
Posts: 7300
First: 6/23/2010
Last: 4/19/2014
I'm convinced that scones are above me.  Isn't that a shame?  I have so many packages and varieties/sizes of crystalized ginger Embarassed

Re: Awesome Scones

posted at 11/21/2011 1:08 AM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Thanks for the recipe Nikki.I have never tried making scones.This just might be a new venture in the very near future.Maybe Christmas morning,I'll surprise the guys.

Re: Awesome Scones

posted at 11/21/2011 5:58 AM EST
Posts: 1072
First: 10/2/2008
Last: 10/4/2013
How nice you have found a new recipe.  Best wishes to you!

Re: Awesome Scones

posted at 11/21/2011 7:38 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
The interesting thing is on the King Arthur Site they show the scones being made and they are using a mixer.  I always thought that it was best to make them by hand, and I did make my first scones by hand but next time I will use the mixer.
I suppose the "secret" is to mix the butter in until it looks mealy but once you add the liquid you need to have a gentle touch.
The nice thing about the recipe, and I guess the bad thing is I still have more in the freezer waiting to be baked. They talk to me when I walk past....
bake me.....bake me...bake me.....bake me........so far I have turned a deaf ear...

Re: Awesome Scones

posted at 11/21/2011 9:38 PM EST
Posts: 1073
First: 11/14/2008
Last: 4/7/2014
Sounds like a great recipe - can't wait to try it!

Re: Awesome Scones

posted at 11/21/2011 9:41 PM EST
Posts: 1821
First: 9/9/2008
Last: 4/18/2014
Sounds like a great recipe Nikki.  Thanks for sharing.  Maybe I'll start with half the recipe?  LOL

Re: Awesome Scones

posted at 12/8/2011 12:10 AM EST
Posts: 1400
First: 8/9/2008
Last: 6/2/2013
Nikki:  Thanks for the recipe.  I've thought about making them, but haven't yet.  Maybe I'll try these.  I'll print the recipe.

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