pumpkin scones

Like the quick snap of a finger, October is upon us. Is it me, or did that seem to come out of nowhere? My mind is a jumble of confusion, not having settled into all the realities of 2013, and now there’s only three months left to it. If only we could press pause, and take a moment to catch up, but time is relentless.

I must confess, I felt downright annoyed when I saw people pinning pumpkin recipes in September. I wanted to scream from the rooftops to cut it out. Time pushes forward fast enough, with no need for us to nudge it along. And yet, what am I sharing with you today—a recipe for pumpkin scones. Thankfully I adore all of my shoes, making it easier to digest the proverbial foot in my mouth. In my defense, though, October is a perfectly acceptable month to talk pumpkin. Oui?

I just wanted to pop in here for a quick hello. Life has been one big rush since I got back from Paris last week. My feet barely touched the ground in Brooklyn, and I was packing a couple of days later to leave for Baltimore. It was a whirlwind 36 hours, doing a cooking demo at the Baltimore Book Festival on Saturday, and then up bright and early on Sunday for a 6:30am call time at WBAL where I made my apple breakfast bars on-air. I’m going to catch my breath a bit, and play around with some more new pumpkin recipes before I blink and the calendar turns to 2014.

Pumpkin Scones

Makes 12

Before you ask, no, I don’t recommend using all whole wheat pastry flour, or straight all-purpose flour for this recipe. If you’ve been reading this blog for a while, then you’ll know I generally have an unfussy approach to creating recipes. That said, baking is an art, and there are just sometimes where the extra ingredients, or steps are vital to making the best-tasting pastry possible. After many years of making scones, I’ve decided that a blend of whole wheat pastry flour and all-purpose flour makes incredibly light scones, with a delicately textured crumb. If you swap in all whole wheat pastry flour, they become TOO delicate. If you use only all-purpose flour, the crumb is too structured, and well, not crumbly enough for my taste.

Music Pairing: Side A Landslide by Steve Nicks / Side B Landslide by Smashing Pumpkins

1/2 cup (117 grams) pumpkin puree

1 large egg, lightly beaten

1/4 cup (59 ml) buttermilk

1 cup (145 grams) whole wheat pastry flour

1 cup (150 grams) all purpose flour

1/3 cup (67 grams) natural cane sugar

1 tablespoons (15 grams) baking powder

1/2 teaspoon (2 grams) ground allspice

1/4 teaspoon (1 gram) fine sea salt

6 tablespoons (84 grams) cold butter, cut into bits

2 teaspoons (10 ml) heavy cream

2 teaspoons (10 ml) pure maple syrup

Preheat the oven to 425ºF.

Using a fork, lightly beat the pumpkin, egg and buttermilk together in a small bowl; set aside.

Add the flours, sugar, baking powder, allspice and salt to a deep medium-sized bowl. Whisk to combine. Scatter the butter on top and rub together quickly with your fingers, until it forms a sandy-looking texture with some pebble-sized pieces.

Pour in the buttermilk-pumpkin mixture, and use a wooden spoon to stir together until it forms a crumbly-looking dough. Turn the dough out onto a lightly floured counter. Gently knead it a few times until the dough is a somewhat smooth ball.

Divide the dough in half, and shape it into two 1/2-inch thick circles. Use a sharp knife to cut each circle into 6 triangles (as if cutting a pizza). Place the scones on an ungreased baking sheet.

In a small bowl, beat the cream and maple syrup until combined. Brush the tops of the scones with it. Bake for 11 to 12 minutes, until the bottoms are lightly browned and the tops are golden. Remove from the oven and set the tray on a wire rack to cool a few minutes before serving. Leftovers may be stored in an airtight container and heated in the toaster the next day.

Here’s some more pumpkin inspiration from everyone sharing recipes on Food Network’s Fall Fest this week. You can also follow the Fall Fest on Pinterest.
Napa Farmhouse 1885: Thai Pumpkin and Coconut Soup
Red or Green: Pizza with Red Chile Pumpkin Sauce, Black Beans and Fresh Corn
Devour: Easy Pumpkin Cream Sauce
Feed Me Phoebe: Creamy Vegan Pumpkin Soup
Virtually Homemade: Starbuck’s Pumpkin Spice Frappuccino
Weelicious: Pumpkin Cinnamon Rolls
The Lemon Bowl: Healthy Baked Mac and Cheese with Pumpkin
The Heritage Cook: Chile-Pumpkin Hummus
Dishing: Pumpkin Browns/ Pumpkin Hash Browns
Cooking With Elise: Hearty Pumpkin Pasta
And Love It Too: Paleo Pumpkin Pie Oatmeal
Blue Apron Blog: Baked Pumpkin Stuffed with Millet and Caponata
Dishin & Dishes: Pumpkin Pancakes with Maple Cinnamon Pecan Syrup
Domesticate Me: Harvest Pumpkin Soup with Candied Bacon
The Sensitive Epicure: Pumpkin Panna Cotta with Pumpkin Seed Brittle
FN Dish: Cook Pumpkin from the Patch
Taste With The Eyes: Sweet and Spicy Pumpkin Apple Soup with Dried Fruit, Pine Nuts and Ancho Chile
Creative Culinary: Pumpkin Beer Bread with Pumpkin Butter Spread

Comments

  • The Balanced Diet: Creamy Vegan Pumpkin Soup | Feed Me Phoebe: […] Chile-Pumpkin Hummus Dishing: Pumpkin Browns/ Pumpkin Hash Browns In Jennie’s Kitchen: Pumpkin Scones Cooking With Elise: Hearty Pumpkin Pasta And Love It Too: Paleo Pumpkin Pie Oatmeal Blue Apron […]

  • TrishR: Somehow, without realizing it, my Feedly feed wasn’t updating for your blog. As silly as it sounds, yesterday I realized that I missed you and figured even if you hadn’t been posting, I wanted to then read old posts. When I came to the website, I was thrilled to see new posts and happily got caught up on the recipes and your journey. Then I quickly made the apple breakfast bars, which were a huge hit this morning. Now I have Sunday morning breakfast covered too! I feel like I’ve caught up with a friend. Thanks always for sharing!

  • Dinner Idea: Baked, Stuffed Squash or Pumpkin | Blue Apron Blog: […] Cook: Chile-Pumpkin Hummus Dishing: Pumpkin Browns/ Pumpkin Hash Browns In Jennie’s Kitchen: Pumpkin Scones Cooking With Elise: Hearty Pumpkin Pasta And Love It Too: Paleo Pumpkin Pie Oatmeal Dishin & […]

  • Annie M: Being Canadian, our Thanksgiving is next week-end, so your timing is just perfect :)

  • Pumpkin Beer Bread with Pumpkin Butter Spread — Creative Culinary – Food & Cocktail Recipes – Denver, Colorado: […] Cook: Chile-Pumpkin Hummus Dishing: Pumpkin Browns/ Pumpkin Hash Browns In Jennie’s Kitchen: Pumpkin Scones Cooking With Elise: Hearty Pumpkin Pasta And Love It Too: Paleo Pumpkin Pie Oatmeal Blue Apron Blog: […]

  • SOUP BLISS ~ Pumpkin Apple Soup with Dried Fruit, Pine Nuts, Chile de Arbol • Taste With The Eyes • where the image is meant to titillate and inspire the cook: […] Hummus Dishing: Pumpkin Browns/ Pumpkin Hash Browns In Jennie’s Kitchen: Pumpkin Scones Cooking With Elise: Hearty Pumpkin Pasta And Love It Too: Paleo Pumpkin Pie Oatmeal Blue Apron […]

  • Monstergirlee: These look wonderful! Funny you would mention blending the different kinds if flours. For baking, I often use half ww and half all-purpose just to be a little healthier.

  • Paleo Pumpkin Pie Oatmeal: […] Cook: Chile-Pumpkin Hummus Dishing: Pumpkin Browns/ Pumpkin Hash Browns In Jennie’s Kitchen: Pumpkin Scones Cooking With Elise: Hearty Pumpkin Pasta And Love It Too: Paleo Pumpkin Pie Oatmeal Blue Apron […]

  • Mindi: They look delicious! And don’t forget Landslide by the Dixie Chicks….I love all three versions of the song!

  • Sara: Oh this looks delicious! I think I might bring these to a playdate tomorrow. As an aside, you might want to add the pumpkin to the first step.

  • Jennifer Perillo: Done, and thanks for catching that typo!
    -JP

  • Jennifer Perillo: I was almost going to include that version too. Love it.
    -JP

  • Jennifer Perillo: Thanks so much for coming back for a visit Trish, and for the kind words.
    -JP

  • Megan: Jennie, thank you for coming to “The Charm City.” The cooking demonstration was lovely, and I will be making your lentil “meatballs” soon now that I have a copy of your book!

  • Jennifer Perillo: Megan, it was so nice to meet you! Thanks for coming out for the demo.
    xo-JP

  • Linda K: Made these this morning: My first time with scones and they were absolutely fantastic. I did add a tblsp of cinnamon, because I always add cinnamon to anything pumpkin. Thank you!

  • Diane: I just made these and have to pkg them up to give away just to get them away from me! They are delicious. The allspice gives it a certain something something. I made with 1/2 white pastry and 1/2 ww flours just because that is what I had in the house. Perfect accompaniment to my cup of coffee this am! Thanks Jennie!

  • Karin: Made apple pie bars on Friday (we finished them by dinner time), your kale & white bean soup friday lunch, your french onion soup for sat lunch and pumpkin scones for this morning breakfast. What would I do without your recipes? Love them all! I was one who was doing pumpkin the second that it came into the markets. We don’t have canned pumpkin here and I roast and freeze for the rest of the year. But like my fridge, my freezer is limited in size and I run out. I looked everywhere for apple picking and found a great place 45 min away from us, and I will be processing those 25 kg of apples we picked today into something all week long….

  • angelitakarmalita: Pumpkin scones and Landslide… probably the best combination ever… perfect. Pardon me, I’m headed to kitchen this minute to make these.

  • Char James-Tanny: I made these yesterday, and wow, they were good :-) They’re almost all gone! (And there are only three of us ;-))

  • Joanne: I am a huge fan of pumpkin scones! I totally need to make these. Thanks for the recipe!
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  • Pumpkin Pancakes With Maple Cinnamon Pecan Syrup | Dishin & Dishes: […] Hummus Dishing: Pumpkin Browns/ Pumpkin Hash Browns In Jennie’s Kitchen: Pumpkin Scones Cooking With Elise: Hearty Pumpkin Pasta And Love It Too: Paleo Pumpkin Pie Oatmeal Blue Apron […]

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