Fall Baking

I love pumpkin and I love baking in the Fall, a favorite combination.  I found this recipe on Seven Spoons blog and decided this would be a good recipe to make and then be able to freeze.  With the guys gone the baking doesn't get eaten as fast or at all.  If you stop by for coffee I have treats ready this Fall!

Spiced Pumpkin Scones

Ingredients:
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 * I used salted butter
2 eggs, beaten
1 cup canned pumpkin purée (unsweetened)
2/3 cup 18% (table, coffee) cream, chilled  * I used half and half
1 egg beaten with 2 tablespoons of milk or cream, for egg wash
Granulated or sanding sugar, for garnish

Preheat oven to 400°F. 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. The dough is sticky so use plenty of flour.

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. 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. 

Makes 24 medium scones.  Best served warm.

I put them in the freezer and I think as I use them I'll add a little glaze.  Next time I think I'll add some white chocolate chips and/or some pecans to some of them.

Enjoy!