I always seem to forget about the fleeting nature of fall. I get used to staring out the window and seeing all those gorgeous colors, then the next day I notice more are gone, taken away by a gust of wind or a heavy rain shower. It’s slightly shocking, every fall I always sort of except the colors
to last forever.
It depresses me and inspires me at the same time. Inspires me to take a few more shots of those leaves while their still around, and bake with those flavors while they are seasonal.
The other night I was craving pumpkin scones terribly, so today I decided to run with it. Carpe Diem and all that! I could put it on the back burner, like I usually do, but a pumpkin scone in January just isn’t the same as one in October.
Make these today to hold on to these last beautiful days of October!
Spiced pumpkin scones
from Seven Spoons
2 cups cake flour
2 1/2 cups all-purpose flour
1/2 cup light brown sugar, packed
1 1/2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 cup (1/2 pound, 2 sticks) chilled unsalted butter, diced
2 eggs, beaten
1 cup canned pumpkin purée (unsweetened)
2/3 cup 18% (table, coffee) cream, chilled
1 egg beaten with 2 tablespoons of milk or cream, for egg wash
Granulated or sanding sugar, for garnish
Preheat oven to 400°F (200°C). Use parchment paper to line a standard baking sheet and set aside.
In the bowl of a stand mixer with the paddle attachment, combine the flours, sugar, baking powder, baking soda, salt and spices. On the machine's lowest setting, cut in the chilled butter until the mixture resembles course meal. The butter should be in small pieces approximately the size of peas.
Lightly whisk together the eggs, pumpkin purée and cream. With the machine running still on low (or stir), pour the liquids slowly into the flour and butter mixture, stirring until just combined. Small bits of butter should still be visible, but almost all the flour should be incorporated.
Turn the dough out onto a lightly floured surface. Working quickly, gently knead the dough, folding and pressing gently until fairly smooth. Divide the dough into four, and shape each ball of dough into a 4" round about 3/4"-1" thick. Cut each round into six wedges, and place on the prepared baking sheet. (I kneaded, rolled out the dough, and then used a biscuit cutter for round scones) Once finished, brush each scone with the egg wash and sprinkle with granulated or sanding sugar.
Bake in preheated oven for about 15 minutes, or until the the tops are lightly golden and the cut sides look flaky and dry. When fully cooked, they should feel light for their size and sound almost hollow when tapped underneath. Cool on a wire rack for at least 5 minutes. Best served warm.
Makes 24 medium scones.
from Baking and Books
1 cup confectioners sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
A pinch of all spice
A pinch ginger
A pinch ground cloves
While the scones are cooling, mix the confectioners sugar, spices and milk together in a small bowl. Drizzle over the scones while they are still warm.