Monday, October 24, 2011

Pumpkin Scones


     I absolutely love making scones in my dutch oven.  Not only are they simple to make, there is something about baking them in the concentrated heat of a camp oven that renders them tender on the inside with just the right amount of crispiness on the outside.  Biting into these Pumpkin Scones from the Joy of Baking site will remind you of your favorite pumpkin bread.  I omitted the raisins and nuts but a handful of dried cranberries would probably be another terrific combination.  Also, I used the full half cup of buttermilk as I like my scones and biscuits a little on the wet side.  I baked these in my 10 inch oven with 10 coals in a ring around the bottom and the lid completely covered with approximately 24 briquettes.  Check them after 15 minutes, they do brown rather quickly.  For a real fall treat wash down these warm and spicy scones with a mug of hot apple cider.

Pumpkin Scones
2 cups all purpose flour
1/3 cup light or dark brown sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup raisins (optional)
1/4 cup toasted and chopped pecans or walnuts (optional)
1/3 - 1/2 cup buttermilk
1/2 cup fresh or canned pure pumpkin (if using canned pumpkin make sure there are no spices or sugar added)
1 tsp pure vanilla extract
Egg Wash:
1 large beaten egg
1 tablespoon milk or cream

     Lightly oil or spray dutch oven.
     In large bowl, whisk together flour, 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, the mixture should look like coarse crumbs.
     Stir in the raisins and pecans if using.
     In separate bowl mix together the buttermilk, pumpkin puree and vanilla; add to the flour mixture. 
     Mix just until the dough comes together, do not over mix.
     Drop dough by spoonfuls into prepared dutch oven.
     Combine beaten egg and cream; brush over tops of scones.
     Bake at 400 degrees for 20 minutes or until golden brown and toothpick inserted in the middle comes out clean.

Drop spoonfuls of orange  batter into well oiled oven

Brush with egg wash and bake at 400 degrees for 20 minutes

Moist, spicy scones taste more like warm pumpkin bread

No comments:

Post a Comment