Saturday, September 15, 2012

lori's rustic pumpkin scones

In hopes of putting an end to the threatening emails,
I am posting my pumpkin scone recipe.

Now, leave me alone, people!
(Just kidding)

My recipe is adapted from THIS recipe.

I call mine,
Rustic Pumpkin Scones
The word rustic covers a multitude of imperfections.
In fact, start calling me,
Rustic Lori.
Thank you.

Here we go:

Rustic Pumpkin Scones

2 cups King Arthur Unbleached All-purpose flour
3/4 Cup Multi-grain flour (I mill my own special blend)
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon pumpkin pie spice 
(which is probably nothing more than a combination of all the above, but whatever.)
1/2 cup cold unsalted butter
2/3 cup canned pumpkin
2 large eggs
1 cup white chocolate chips
Almond bark for drizzle on top
Oh, and some cinnamon sugar

1.  Mix all the dry ingredients.

2.  Cut cold butter into small cubes, then add to flour mixture.
Using a pastry cutter thingy 
(or a food processor if you're fancy or a fork if you're rustic)
Blend until butter is worked into the flour.

3.  In separate bowl, mix pumpkin & eggs until smooth.

4.  Add pumpkin mixture to flour/butter mixture.
Also add white chocolate chips.
Blend until it all holds together.

5.  On a piece of lightly floured parchment paper,
dump your mixture & divide in half.

6.  Shape each half into a 6 inch circle.

7.  When both halves are shaped,
move onto a baking sheet, parchment paper & all.
(Or grease your cookie sheet)

8.  Lightly brush on some milk,
then sprinkle with cinnamon-sugar.

9.  Put in freezer for at least 30 minutes. 

*Preheat oven to 425 degrees.

10.  With a sharp knife, cut into six triangles.
(Do your best to cut evenly.)
(Or just emphasize that they're rustic.)

11.  Separate triangles so they're scattered around
the cooking sheet.

12.  Bake for 15-20 minutes.
(The original recipe says to bake for 22-25 minutes...
I found this to be WAY too long.
But use your own judgement according to how
your oven behaves.)

13.  Once your scones are completely cooled,
melt your almond bark in a bowl.

14.  Drizzle across the top.

15.  ENJOY!

You're Truly,
Rustic Lori

PS:  Baked doughnut recipes coming soon, too.


Rebecca said...

These sound amazing. Now, if only Fall would come! Here in FL it takes it's sweet time.

Karin said...

Those sound so yummy. :) I really think they need to be the same amount of calories as a cup of lima beans.

Chris said...

With pumpkin in they have to qualify as a vegetable.
BTW my double batch from last night is GONE!!

Natalie said...

Yum! Thanks for sharing your recipe. It is finally starting to feel like baking weather again!

Jean said...

Can I buy those somewhere? I am the only woman with one million children that doesn't like to cook...

BUT I love that you like to cook! Maybe someday I will catch on!

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