Pumpkin Scones with Cranberries and Pecans

Scones are one of my absolute favorite breakfast treats, but they are one of those things I just don't seem to get around to making very often. I'm not really sure why, they are so easy to throw together. Truly, they come together in just minutes, and usually with just a few ingredients. So last week I finally managed to get my act together and whip up a batch of scones, and since it's November I decided on pumpkin scones with some cranberries and pecans. They came together in a jiffy and baked up beautifully. A perfectly delicious fall breakfast. 

Whenever I make scones I make sure that I have time to freeze the cut, unbaked scones for at least an hour or two, preferably overnight. I've found that this ensures the tallest, prettiest scones. To me a scone should rise nice and tall, I really do hate it when scones spread out and flat. But that's just my opinion, I'm sure some people out there like a flatter scone, to each their own.

Like I said, I filled these scones with dried cranberries and pecans but you can change that up if you'd like. Some dark chocolate would be wonderful, pumpkin seeds would be very fitting, or some other nut, walnuts or almonds maybe. Whatever you decide on you shouldn't be disappointed with this tasty fall treat. Grab a cup of coffee or tea and enjoy!

Pumpkin Scones with Cranberries and Pecans
Adapted from King Arthur Flour
Ingredients

• 1 3/8 cup (5.75 ounces) flour
• 3 tablespoons (1 ounce) sugar
• 1 1/2 teaspoons baking powder
• 3/8 teaspoon salt
• 3/8 teaspoon cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon allspice
• 1/8 teaspoon freshly grated nutmeg
• 4 tablespoons (2 ounces) butter
• 1.25 ounces dried cranberries
• 1 ounce raw pecans
• 1/3 cup (2.75 ounces) pumpkin
• 1 egg

Directions
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.

Work in the butter with a pastry blender or two forks just until the mixture is unevenly crumbly; it's okay for some larger chunks of butter to remain unincorporated. Stir in the cranberries and pecans.

In a separate mixing bowl, whisk together the pumpkin and egg till smooth. Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together, trying not to overwork the dough.

Scrape the dough onto a lightly floured counter and shape into a 5-6" circle approximately 3/4" thick.

Slice the circle into 6 wedges and arrange the wedges on a parchment lined sheet pan. Brush each scone with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar if desired.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

Bake the scones for 20 to 24 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. 

Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

Yield: 6 Scones

Chocolate Chip Cream Scones

This semester my sister Lara and I started a new weekly tradition. Once a week, usually Wednesday or Thursday mornings, we head over to our favorite local bakery, Wealthy Street Bakery, where we split a pastry and enjoy a cup of super dark coffee with plenty of half and half. It has probably become my favorite time of the week! Each week it can be difficult to decide what to get to eat, the options are all so good. There are muffins, scones, croissants danishes, cinnamon rolls, breakfast cookies, babka and bread pudding to name just a few! There is absolutely no way I can name a favorite breakfast treat, but I do have to say that I absolutely love the flavor and texture of their scones. They are so light and soft, yet slightly crisp, light but not overly delicate. In the last few months I have been on the search for a scone recipe that may somewhat compare to these little beauties. Here is one attempt at this difficult and important challenge.

I decided to start by trying Martha Stewart's scones from her Baking Handbook, which is a wonderful cookbook and has never let me down. This was no exception. These scones turned out delicious, with a great texture and were beautiful too. I have been enjoying them all week with a smile on my face.

With that said, these scones were not exactly like the scones from Wealthy Street. They are not quite as tender, and just a little too crunchy. Instead of being lightly crisp on the outside, they are slightly firmer, not quite as light. I fixed this a little by turning the temperature of the oven down partway through baking which worked very well, but they were still a little harder than I want. Still delicious of course, but not the texture I am looking for. However, the flavor is excellent and the scone overall is fantastic. Definitely something I can make again (after I find the copycat recipe I want so badly!). Give these scones a try, they really will make your breakfast extra special.

Look at the height of that scone

Sugary and crunchy top, beautiful 

golden brown

Chocolate Chip Cream Scones

Adapted From: Martha Stewart's Baking Handbook

Ingredients

• 2 1/4 cups flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick butter, cold, cut into small pieces
• 1/2 cup mini chocolate chips
• 1 cup heavy cream, plus more if needed
• 1 egg yolk
• sanding sugar for sprinkling

Directions

In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using pastry blender, cut in the butter until mixture resembles coarse crumbs with a few larger clumps remaining. Mix in chocolate chips

Make a well in the center of the dry ingredients. Pour the cream into the flour mixture. Slowly draw the dry ingredients over the cream, gradually gathering and combining the dough until just coming together. If it is too dry, add more cream, 1 tablespoon at a time.

Turn the dough onto a lightly floured surface. With lightly floured hands press and pat the dough into a circle, about 1 1/2 to 2 inches tall. Using a sharp knife, cut the circle into 8 wedges. Place the wedges on a parchment lined baking sheet; cover with plastic and freeze until very firm, at least 2 hours, or overnight. (At this point you can freeze the unbaked scones in a resealable plastic bag until ready to bake, up to 3 weeks.)

Preheat the oven to 375 degrees. In a small bowl, lightly beat egg yolk with a couple tablespoons of cream or milk; brush over the tops of the scones and sprinkle generously with sanding sugar, if using. Bake for 15 minutes. Rotate the baking sheet, reduce the heat to 325 degrees and continue baking for 15 to 20 more minutes. Transfer to a wire rack to cool. Serve warm, or at room temperature. 

Pumpkin Scones

I'm way behind, it is coming to the end of October, and I still haven't posted a pumpkin recipe. These scones will fix that problem, and I promise to have at least one or two more pumpkin recipes in the coming days. Fall is definitely my favorite season for baking, the flavors are warm and comforting; who doesn't want to sit down with a cup of coffee or hot chocolate and feast upon a warm and decadent baked good? I especially love putting pumpkin in all different goodies: muffins, cinnamon rolls, scones, you name it. The pumpkin itself doesn't really add much flavor to the food it is in, but it does ensure that the final product is moist and tender, and the spices that always seem to accompany pumpkin are perfect for the chilly fall weather, and the shortening days.

I've made these scones several times now and think they are fabulous, extremely tender and soft, full of spicy goodness. Instead of using just butter as the fat component, these scones take it to the next level and use a combination of butter and cream cheese. I love the little bit of tang that the cream cheese lends to the scones. I usually add chocolate chips to the dough, I love biting into a soft fluffy scone and sinking my teeth into some chocolate at the same time, however this time I actually forgot the chocolate chips. I know, I don't know how I did that either. They are my favorite part, and I forgot them. I had the dough rolled out and cut when I realized that they were missing something. So I had to improvise and drizzle chocolate on top. Quite delicious, but I prefer an explosion of chocolate chips. But regardless of what form the chocolate is in, these scones are a wonderful breakfast treat for a chilly fall morning!

Pumpkin + Chocolate

I froze my butter and cream cheese ahead of time

Pumpkin!!

Add the buttermilk

Mix that all up with maple syrup and vanilla

Measure out those dry ingredients

A little sugar

And a lot of spices

Cut the butter and cream cheese into

the flour mixture

Then just add the wet ingredients

to the dry

Fall color

Mix it all up

Onto the counter it goes

Shape into a 7-8 inch round

Cut into wedges and place on a parchment lined

baking sheet

Bake them up

If you forget the chocolate chips, just drizzle with some chocolate 

Grab a cup of coffee and relax

Pumpkin Scones
From Bodaciousgirl.com
Ingredients

• 2 cups flour 
• 2 tablespoons sugar 
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1 teaspoon cinnamon 
• 1/2 teaspoon nutmeg 
• 1/4 teaspoon allspice 
• 1/4 teaspoon ginger 
• 6 tablespoons butter 
• 4 ounces cream cheese 
• 1/2 cup pumpkin puree 
• 1/3 cup buttermilk 
• 1/4 cup maple syrup 
• 1 teaspoon vanilla 
• Chocolate chips 

Directions
Cut the butter and cream cheese into small pieces and place in the fridge or freezer until needed. You want them to be very cold.

In a medium bowl, mix together the pumpkin, buttermilk, syrup and vanilla until well blended. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt.

Cut the chilled butter into the flour with a pastry blender or two forks until it looks like coarse crumbs. Then do the same with the cream cheese but less vigorously. You want to be left with some chunks of cream cheese.

Add the buttermilk mixture to the flour and mix until it just comes together adding the chocolate chips about half way through. Do not over mix.

Turn the dough out onto a lightly floured surface, knead a few times and then shape into a 7-8 inch disk about 1 1/2 inches thick. Cut the circle into 8 wedges and place them on a parchment lined baking sheet. Bake at 375 degrees for 15 minutes.