CHEF JOHN'S PUMPKIN SCONES

Chef John's Pumpkin Scones image

Here's an example of how I would convince the public that pumpkin is great for any time of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving.

Provided by Chef John

Categories Bread Quick Bread Recipes Scone Recipes

Time 1h40m

Yield 12

Number Of Ingredients 13

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Ingredients

1 ¾ cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
6 tablespoons cold, unsalted butter, cut into pieces
½ cup pumpkin puree
⅓ cup buttermilk
⅓ cup toasted pine nuts
2 tablespoons all-purpose flour, or more as needed
1 egg
1 teaspoon milk
1 teaspoon white sugar

Steps:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.
Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.
Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.
Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 172.3 calories, Carbohydrate 21.1 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 235.5 mg, Sugar 5 g