Man, I really love scones. There just aren’t enough places to get good scones in Texas. And I mean real scones, not the crazy sugary things Starbucks sells.
Side note: If you’re in Austin one place to get great scones is The Steeping Room at the Domain. They have about five thousand kinds of tea, too. I like to just stand in the front store area and smell all the teas. I can never remember later on which one it was I wanted to drink, but oh, they smell wonderful.
Oh. Anyway. Scones!
There seems to be about one recipe for pumpkin scones floating around the internet, so mine is basically the same. I made a couple of minor changes. Also, I like smaller round scones instead of those huge triangle ones, but feel free to cut your dough into triangles if you prefer.
Pumpkin Scones
adapted from Joy of Baking
1 1/3 cups all-purpose flour
2/3 cup white whole wheat flour (regular whole wheat will probably work fine too)
1/3 cup brown sugar
1 tsp pumpkin pie spice
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ cup cold unsalted butter, cut into pieces
2/3 cup white chocolate chips
1/3 cup buttermilk
½ cup pumpkin
1 tsp. vanilla extract
For the egg wash:
1 large egg
1 tbsp milk or cream
Directions:
Preheat the oven to 400° and place a rack in the middle of the oven. Line a baking sheet with parchment paper. Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning.
In a large bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. (Trust me, you will want to use a pastry blender! After using my knives a bit I ended up using a whisk by mashing it down like a pastry blender and it worked much better.) The mixture should look like coarse crumbs. Stir in the chopped white chocolate. In a separate bowl mix together the buttermilk, pumpkin, and vanilla, and then add the mixture to the flour. Mix just until the dough comes together. Do not overmix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle about 1/2 inch tall. Using a biscuit cutter, cut out scones. Reform dough and cut again as needed. Place the scones on the baking sheet. Brush the tops of the scones with the egg wash.
Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool. Makes about 12 scones.
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