Every single fall I say I'm going to make pumpkin scones, and every single fall passes without it. Until now, when I finally decided to just make the scones and be done with it!
The recipe comes from the Once Upon A Tart cookbook and is one of my absolute favorite cookbooks. I fell in love with the twists they placed on typical recipes and the delicious pictures, the writing style, and the little tidbits of info strewn about the book.
What happens when I'm hungry and find myself at SBUX is that I stare at the glass case of baked goods that I know won't taste good. I stared at the pumpkin scones for the longest of time, but I said no. In the back of my mind I could taste the pumpkin scones I knew I needed to make and I couldn't ruin that with anything not up to snuff. I've also seen a recipe for SBUX pumpkin scones, but I didn't think I'd like them much compared to this.
So, on a sunny Sunday afternoon, I made pumpkin scones. Filled with fresh cranberries, dried cranberries (both of which remind me of a pig snout), and toasted walnuts. Using more then half a pound of butter. Producing scones nearly the size of my face. I could have halved the scones, but I wanted to make the real deal. I could have halved the size of the scones I froze, but I wasn't thinking.
And I was happy. Light, moist, and fluffy. Crisp and crunchy. Pumpkiny with subtle spicing to enhance the pumpkin flavor. Just sweet enough to leave you satisfied for a treat and perfect for breakfast. Filling the kitchen with the scent of fall, though you might die from the aroma before you get around to actually tasting them.
Once again, Once Upon A Tart fails me not.
spiced pumpkin scones with fresh cranberries
From Once Upon A Tart with minor changes by me
Makes 12 giant scones
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup sugar
2 sticks plus 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
2 large eggs
3/4 cup cold buttermilk, or 1/2 cup cold yogurt mixed with 1/4 cup cold milk
1 cup canned or fresh pumpkin
1 teaspoon vanilla extract
1 cup fresh cranberries, coarsely chopped
1/2 cup toasted walnuts, coarsely chopped
1/2 cup golden raisins, plumped and patted dry (I used sweetened dried cranberries, unplumped)
extra sugar for coating
- Position your oven racks so that one is in the center, and preheat the oven to 400 degrees. Line a baking sheet with parchment paper (or just grease the damn thing).
- Dump dry ingredients into the bowl of a food processor fitted with a metal blade, and pulse to mix. Add the butter to the bowl all at once, and pulse until there are no chunks of butter left and mixture looks like moist crumbs. Be careful not to overwork the flour and butter. Remove the blade from the food processor, and dump the crumbs into a big bowl. (I found I had to mix half the butter with half the flour mixture at a time since my food processor wasn't big enough to hold it all.) Mix in the cranberries, walnuts, and raisins.
- In another, small bowl, whisk the eggs to break up the yolks. Whisk in the buttermilk, butter puree, and vanilla.
- Pour the wet ingredients on top of the flour mixture. Stir with a wooden spoon until the mixture just comes together, then stop. You don't want to work the dough a moment longer than necessary.
- Use a 1/2 cup measuring cup or your hand (eyeballing for size) to scoop the batter out and plop it onto the baking sheet, leaving 2 inches between scones. Sprinkle tops with additional sugar to create a decently thick coating.
- Place baking sheet on the center rack in the oven, and bake the scones for 20-25 minutes, until a toothpick inserted into the center of one comes out clean.
- Remove the baking sheet from the oven, and place it on a wire rack to let scones cool for a few minutes. Lift the baking sheet off the rack, and use a metal spatula to transfer the scones to the rack, or directly to the dish on which you're serving the scones. Serve fresh out of the oven or at room temperature.
These scones are huge. Either cut the recipe in half, to make six large or 12 small scones (using a 1/4 cup measuring cup and reducing the baking time by half), or make the full recipe and freeze the scones after shaping for later (wrap frozen scones individually in plastic wrap, then place in a freezer bag), adding additional baking time.