Sunday, October 16, 2011

Harvest Pumpkin Scones ~ Fall Comfort

With summer behind us, Fall begins with all it’s glorious down-to-earth colors,
cooler temperatures and hearty foods.
Scones are one of my favorite quick breads. The addition of pumpkin in the
Harvest Pumpkin Scones recipe (by King Arthur Flour)
lends to a denser texture. Since I love anything with pumpkin, I looked forward to baking these.
Best of all, scones are quick and simple to make.
I stopped by Terhane Orchards in Princeton, New Jersey to take photos of pumpkins and buy macintosh apples. Visited several farmers markets this summer of which Terhane Orchards was a vendor. I plan on visiting farms more often. There is nothing better than buying local produce. Stop by your local farms, you’ll love it…and your farmers will love it too!

Terhane Orchards
330 Cold Soil Road
Princeton, NJ 08540
609.924.2310
Email: mailto:info@terhuneorchards.com

You can also find Terhune Orchards at the following farmers markets:

As a tribute to Steve Jobs, I took a macintosh apple, which I bought at Terhune Orchards,
 photographed it and added Steve Jobs’ seven success principles
on the photo using photoshop. I used a black background symbolizing death.

Steve Jobs (1955-2011) was Apple’s Visionary.
Mr. Jobs died Oct. 5 after a long battle with pancreatic cancer.


I’d like to share a few links from other bloggers who have made the
Harvest Pumpkin Scones by King Arthur Flour.



Harvest Pumpkin Scones
By P J Hamel of King Arthur Flour
Adapted by Carmen Ortiz of Baking is my Zen


Hands-on time: 15 to 20 minutes
Baking time: 22 to 25 minutes
Yield: 12 scones

INGREDIENTS:
2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon pumpkin spice
1/2 cup cold butter
1 cup chocolate chips
2/3 cup canned pumpkin
2 large eggs
½ cup chopped pecans

MILK WASH:
Milk

TOPPING:
¼ cup sugar
½  teaspoon cinnamon
½  teaspoon pumpkin spice
¼ cup roasted chopped pecans

DIRECTIONS:

1.      Whisk together the flour, sugar, baking powder, salt, and spices in a large mixing bowl.
2.      Add the butter and mix until the mixture is unevenly crumbly. Some larger chunks of unincorporated butter can remain.
3.      Stir in the chocolate chips.
4.      Stir in chopped (roasted) pecans.
5.      Whisk the pumpkin and eggs till smooth in a separate mixing bowl.
6.      Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holds together. DO NOT OVERMIX.
7.      Line a baking sheet with parchment paper.
8.      Scrape the dough onto the parchment and divide it in half.
9.      Round each half into a 6" circles. The circles should be about 3/4" thick. Slice each circle into 6 wedges. (Use a knife or bench knife that you've run under cold water)
10.  Brush each circle with milk.
11.  Sprinkle scones with topping mixture: cinnamon, sugar, pumpkin spice and chopped pecans.
12.  Place wedges on a parchment lined baking pan. (about 1/2" space between them)
13.  Place the pan of scones in the freezer for 30 minutes, uncovered, for best texture and highest rise
14.  Preheat the oven to 425°F.
15.  Bake the scones for 22 to 25 minutes, or until golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs.
16.  Remove scones from the oven.
17.  Serve warm.
18.  Wrap leftovers airtight, and store at room temperature.
19.  Reheat very briefly in the microwave, if desired.

Yield: 12 scones.

STORING LEFTOVER PUMPKIN:
Scoop pumpkin into a small container or plastic baggie and freeze.

MY BAKING NOTES:
I use pumpkin spice instead of ground ginger, nutmeg and allspice.
I always roast nuts before using in a recipe.
I added roasted chopped pecans to batter.
Topping was a mixture of sugar, cinnamon, pumpkin spice and chopped pecans.

 

Recipe Photo Tutorial by baking is my zen

Harvest Pumpkin Scones
By P J Hamel of King Arthur Flour
Adapted by Carmen Ortiz of Baking is my Zen


DIRECTIONS:

Whisk together the flour, sugar, baking powder, salt, and spices in a large mixing bowl.

Add the butter and mix until the mixture is unevenly crumbly.
Some larger chunks of unincorporated butter can remain.

Stir in the chocolate chips.

Stir in chopped (roasted) pecans.

Whisk the pumpkin and eggs till smooth in a separate mixing bowl.

Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holds together. DO NOT OVERMIX.

Line a baking sheet with parchment paper.

Scrape the dough onto the parchment and divide it in half.

Round each half into a 6" circles. The circles should be about 3/4" thick. Slice each circle into 6 wedges. (Use a knife or bench knife that you've run under cold water)

Brush each circle with milk.

Sprinkle scones with topping mixture: cinnamon, sugar, pumpkin spice and chopped pecans.

Place wedges on a parchment lined baking pan. (about 1/2" space between them)

Place the pan of scones in the freezer for 30 minutes, uncovered, for best texture and highest rise.

Preheat the oven to 425°F.

Bake the scones for 22 to 25 minutes,
or until golden brown and a toothpick inserted into the center
of one comes out clean, with no wet crumbs.
Remove scones from the oven.

Serve warm.

Wrap leftovers airtight, and store at room temperature.
Reheat very briefly in the microwave, if desired.

Yield: 12 scones.

STORING LEFTOVER PUMPKIN:
Scoop pumpkin into a small container or plastic baggie and freeze.

MY BAKING NOTES:
I use pumpkin spice instead of ground ginger, nutmeg and allspice.
I always roast nuts before using in a recipe. This, however, is optional.
I added roasted chopped pecans to batter.
Topping was a mixture of sugar, cinnamon, pumpkin spice and chopped pecans.

The melted chocolate chips combined with the pumpkin flavor make for a great combination.
Great recipe!


Peace in baking,

Carmen
Baking is my Zen…sweet nibbles for the soul



6 comments:

rebecca @ beurrista said...

These scones are calling my name! Can't wait to try them out-

Baking is my Zen...sweet nibbles for the soul said...

Rebecca,

Another way to use pumpkin! Yay!

~ Carmen

A Feast for the Eyes said...

What a beautiful job you did with these scones. Seriously, I was craving these this morning, and almost made them. But, I still had coffee cake left from the day before. I like your adaptations on the recipe. I liked the candied ginger, but I considered either trying dried cranberries-- or not. Thanks for visiting my blog. This is what I love when people leave comments... I can discover other lovely blogs, like yours. Cheers!

Marc van der Wouw said...

Wow great looking scones...gonna try them for sure..;-)

Laura said...

Your photos are gorgeous! You did an amazing job with these. Thanks for linking to my blog!

Baking is my Zen...sweet nibbles for the soul said...

Debby (Feast for the Eyes): I agree that it's a great way to meet new bakers. Look forward to your posts.

Marc (Marc Van der Wouw)
Enjoy them warm right out of the oven!If using chocolate chips, the melted chocolate is divine.

Laura (pheNOMenal)
Thanks for stopping by. Look forward to your baking posts.

~ Carmen

DO NOT USE MY PHOTOGRAPHY WITHOUT PERMISSION

ALL PHOTOGRAPHY (UNLESS INDICATED) IN THIS BLOG BELONGS TO CARMEN ORTIZ OF BAKING IS MY ZEN.

PLEASE DO NOT USE MY PHOTOGRAPHY WITHOUT MY PERMISSION.

Thank You.

~ Carmen Ortiz - blogger (Baking is my Zen)