Now I know these scones aren’t very British. They’re ginormous. With plenty of sugar on top. They’re made the way Americans tend to like things. But I’d say it’s rather fitting, seeing as pumpkin to me is very American.
So, did anyone catch me on TV yesterday? Here is the link to the segment, if you’d like to see it. And if you live in Utah, don’t forget to visit me at the Provo Williams Sonoma at The Shops at Riverwoods on Saturday, September 28, 2013, from 2-4 pm so you can get a book signed and taste a sample of the Pumpkin Swirl Doughnuts and Skillet Brownies from my book.
I actually made these so I would have something to serve with the pumpkin pecan butter I posted yesterday. But to be honest, I kind of just like these plain as well. What would you serve them with?
pumpkin spice scones
1/3 cup brown sugar
2 cups unbleached all-purpose flour, plus more for rolling
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of cloves
pinch ground ginger
3/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
1/2 cup heavy cream, plus 1 tablespoon
1/2 cup canned pumpkin puree
1 egg, lightly beaten
1 teaspoon pure vanilla extract
2 tablespoons turbinado sugar
1. Preheat oven to 400ºF. Line a large baking sheet with parchment paper.
2. In a large bowl combine brown sugar, flour, baking powder, spices, and salt. Add butter pieces, toss to coat, and then, using a pastry cutter or your hands, cut the butter into the flour mixture until it resembles coarse meal.
3. In a separate bowl, combine 1/2 cup cream, pumpkin, egg, and vanilla extract. Pour into flour mixture, and stir until just combined.
4. Dust a board or countertop well with flour. While handling it as little as possible, place the dough on the flour and pat down into an 8-inch square . Use bench scraper to cut the dough into squares, and then cut each square into 2 triangles if you want 8 huge scones, or cut each square into 4 triangles if you want 16 regular size scones. Place scones on the prepared baking sheet about 2 inches apart.
5. Brush tops of scones with heavy cream, and sprinkle with turbinado sugar. Bake for 12–15 minutes, or until just barely golden brown around the bottom edges. Serve warm or at room temperature.