Wednesday, December 3, 2008
Thanksgiving is officially over when the last of the leftovers are gone, and the holiday was finally put to rest at our house tonight.
We actually did not eat a ton of leftovers – just some sandwiches on Friday and then I gave a lot of stuff away. But tonight I made a yummy turkey tortellini soup and wanted to make something to go along with it.
I didn’t have time to make a yeast bread, so I decided to make scones. I absolutely love scones, and don’t make them nearly often enough. I found a great recipe by Stephanie Jaworski at Joy of Baking for pumpkin scones. If you love scones like I do, you must visit this website! They have about two dozen recipes that are simply fabulous and their photos will make you drool.
I choose the pumpkin ones simply because I thought they would be a nice accompaniment to homemade turkey soup and I had a can of pumpkin in the cupboard.
The recipe calls for buttermilk, which makes a lighter scone than heavy cream does. Of course I did not have any buttermilk on hand, so I resorted to an old trick. To make a buttermilk substitute, add 1 tablespoon of white vinegar to a cup of milk and let rest for ten minutes.
I’m sure baking purists would disagree, but I’ve never noticed any difference in flavor when I use soured milk instead of buttermilk. Plus I find it to be more economical because every time I buy buttermilk for a recipe, I end up throwing the rest of the carton away.
The other trick to making scones is to make sure your butter is very cold. That way when you cut it into your dry ingredients it will make a texture similar to crumbs like this:
Scones are baked at a high heat (400 degrees) so Joy of Baking recommends adding an extra cookie sheet underneath the one you are baking on to prevent the bottoms from becoming too dark. I tried this and it worked beautifully.
Not wanting to be left out of the fun, the Kitchen Genius whipped up a cranberry butter that was so good I forgot my no butter rule and slathered some on. I actually ate much more than this photo would have you believe.
This recipe is a keeper and my family can’t wait for me to make them again. My son, Tommy, actually hid the last scone. He wants to eat it for breakfast tomorrow and was afraid his sister would scarf it down before he wakes up.
Pumpkin Pecan Scones
(Adapted from joyofbaking.com)
2 cups flour
1/3 cup brown sugar
1/2 teaspoon powdered ginger
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup raisins
1/4 cup toasted and chopped pecans (cooled)
1/3 cup buttermilk
1/2 cup pumpkin (not pre-spiced)
1 teaspoon vanilla
1 large egg, beaten together with 1 tablespoon milk or cream
Preheat oven to 400 degrees and place rack in the middle of oven. Like baking sheet with parchment paper.
In a large bowl, stir flour, sugar, spices, baking powder, baking soda and salt. Cut butter into small pieces and blend with dry ingredients with a pastry blender or two knives. Stir in raisins and pecans.
Mix buttermilk, pumpkin and vanilla together in a smaller bowl. Add to larger bowl and mix just until dough comes together. Turn onto lightly floured counter and knead four or five times.
Mold dough into a seven inch circle about an inch and a half thick. Cut circle in half and then cut each half into thirds, forming six scones. Place scones on baking sheet close to each other, but not touching. Brush with egg wash and sprinkle the tops with granulated sugar. Bake for about 20 minutes or until golden brown and a toothpick inserted in center comes out clean.
1/4 cup softened butter
2 tablespoons cranberry sauce, at room temperature
Combine butter and cranberry sauce in a mini-food processor and mix until well blended.
For a printable recipe click here