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
Terhane Orchards
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
