harvest scones


I've been itching to make scones for several weeks now - and today was the day.

When I put up my Christmas tree last week, I felt like I had some gingerbread scones on the brain. But with Thanksgiving happening, I pulled a switcheroo and went with some pumpkin. I am not a "pumpkin" person per se. I never opt for pumpkin because it feels so abused and sometimes the flavoring is so strong. But, these scones are perfection.

While I love making scones, I sometimes skip it because my method can be so arduous. But when I discovered how to make amazing scones, I just couldn't go back. The frozen butter and then subsequent freezing steps just take it to the next level. But - I just couldn't motivate for all the steps tonight. So instead I took a few shortcuts:
  1. grated frozen butter / absolutely important, can't skip this
  2. after making the dough, shape into a flat disk or square shape then put in the freezer for 5 minutes / no need to roll out the dough just keep it cold.
  3. take the dough out of the freezer, and cut into scones. put back in the freezer for 30 minutes. / this step is another can't miss. it's really important.
The steps might still seem like a lot - but I promise that it is less work than the original steps that include a rolling pin and flour all over your counter. Takeaways? Frozen dough is critical to scone perfection.
  1. Grate your frozen butter into a bowl and put it back in the freezer to keep it cold.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
  3. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
  4. Add the frozen butter to the bowl and mix to combine. Then add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together. You might need to add a little milk to get everything together.
  5. Dump the dough into some flour covered parchment. Shape into a disk or rectangle and then put in the freezer for 5-10 minutes while you prep the oven and baking sheet.
  6. Line a baking sheet with parchment and preheat the oven to 425.
  7. Take your dough from the freezer and cut into whatever shape you want. Place scones on the baking sheet and then put the uncovered sheet in the freezer for up to 30 minutes.
  8. Brush each scone with melted butter and then bake for 20-25 minutes in the oven. 
  9. If desired, make a simple glaze of powdered sugar and milk. Sprinkle the top of the glazed scone with chopped cranberries.
Shopping List
2 3/4 cups flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon + 1/4 teaspoon each ground ginger, nutmeg, and allspice
1/2 cup frozen butter
1/2 can of pumpkin
2 large eggs
dried cranberries

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