SPICED PUMPKIN SCONES

SPICED PUMPKIN SCONES image

Number Of Ingredients 17

Spiced Pumpkin Scones:
2Â½ cups (320 g) all-purpose flour
Â¼ cup (50 g) sugar, plus 1 teaspoon to sprinkle on top of the scones
1 tablespoon baking powder
Â¾ teaspoon salt
Â½ teaspoon cinnamon
Â¼ teaspoon nutmeg
â teaspoon each cloves, ginger, cardamom, and allspice
6 tablespoons (80 g) unsalted butter, chilled and diced
1 cup (230 g) pumpkin puree (not pumpkin pie filling)
1-2 tablespoons milk, plus more for brushing on top
Cinnamon Pumpkin Cream:
6 tablespoons (85 g) pumpkin puree (not pumpkin pie filling)
2 tablespoons heavy cream
2 tablespoons powdered sugar
â teaspoon cinnamon
1 pinch salt

Steps:

Preheat oven to 450F and line a baking sheet with parchment paper or a silpat liner. Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, ginger, cardamom, and allspice in a large bowl. Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Stir in the pumpkin puree, and then add milk a little at a time until the dough comes together. Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer. (See note on chill time.) Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and Â¾ inch thick. Use a floured 2Â½ inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get about 8 to 10 scones). Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk and a sprinkle of sugar, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes. While the scones are baking, beat together all ingredients for the Cinnamon Pumpkin Cream; refrigerate until serving. Serve the scones warm with the chilled Cinnamon Pumpkin Cream.