Sunday morning, Isabella and I wanted to make popovers, but discovered we were out of milk. (Gasp!). We decided to make scones instead, and when Isabella rummaged in the pantry and found a can of pumpkin puree, we knew ’twas meant to be. The perfect treat for a sparkling autumn morning. We found a pumpkin scone recipe at TheJoyofBaking.com and improvised a bit, using sour cream instead of buttermilk, and adding semi-sweet chocolate morsels at the last minute.
Um yikes, that knife is sharp, kid!
They came out very nicely. Next time, I’ll probably double the spices and add a ittle more sugar, just to make them a little more decadent.
Pumpkin Scones With Sour Cream and Chocolate Chips
(Adapted from TheJoyofBaking.com)
Hands on time: about 15-20 minutes
Baking time: 20-25 minutes
2 cups all purpose flour
1/3 cup light or dark brown sugar (We used dark, and next time I may use more, or add 1/3 cup white sugar as well.)
1/2 teaspoon ground ginger (Or more if you want the spice flavor to be a little stronger.)
1/2 teaspoon ground cinnamon (Again, increase a bit for a spicier scone!)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup raisins (optional) and / or
1/4 cup toasted and chopped pecans or walnuts (optional)
1/3 – 1/2 cup semi sweet chocolate chips
1/2 cup sour cream (or 1/3 – 1/2 cup buttermilk)
1/2 cup fresh or canned pure pumpkin (if using canned pumpkin, make sure there are no spices or sugar added)
1 teaspoon pure vanilla extract
1 large egg
1 tablespoon milk or cream
Preheat oven to 400 degrees F and place rack in the center of the oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins and pecans, if using, or the chocolate chips (or, if you’re like us, don’t think of the chocolate chips until the very end and stick them in one by one!).
In a separate bowl, mix together the sour cream, pumpkin puree and vanilla, and then add the wet mixture to the flour mixture. Mix just until the dough comes together. Do not over mix.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that’ s about 7 inches round and about 1 1/2 inches thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (or a random number, as I did). Place the scones on the baking sheet. Brush the tops of the scones with the egg wash.
Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. (We ignored this direction and they turned out fine.)
Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. (Ours took about 26 minutes all together.) Transfer to a wire rack to cool. Make coffee or tea, and enjoy!
Makes about 8 scones, unless you cut them higgelty-pigglety and make more!
Again, Isabella’s hands look so little and soft next to that big knife! Sheesh.
Do not fear cutting the butter into the flour! It’s child’s play. Honest.
You will want to eat me with a spoon. You will only be able to partially resist.
Sour cream + pumpkin = magic.
All together now: The crumbly mixture.
Patted out into a sort of circle. A circle-like shape!
Last minute brainwave: CHOCOLATE!
Brushing on the egg wash. Hmm … these still need something …
Ah, nothing like curling up next to a warm oven baking treats.
If you make these, I’d love to know how they turn out!