My sweet husband surprised us with these yummy scones for breakfast. My daughter has been wanting us to make this style of scones for almost a year. The hubby finally delivered. And boy were they yummy! Not too sweet, not too dense, a little kick (ginger), and pumpkin! Plus they're a lot healthier than any doughnut or cinnamon roll you could make. We sliced them open and slathered on some homemade apple butter. Yum!
3/4 cup whole-wheat flour
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 cup pumpkin purée, well drained, canned or made from 1/2 pound fresh*
1/4 cup buttermilk
2 tablespoons maple syrup
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, salt, ginger, baking powder and baking soda. Place in the bowl of a food processor fitted with the steel blade.
2. Add the butter to the food processor, and pulse several times until it is distributed throughout the flour. The mixture should have the consistency of coarse cornmeal.
3. Beat together the pumpkin purée, buttermilk and maple syrup in a small bowl, and scrape into the food processor. Process just until the dough comes together.
4. Scrape onto a lightly floured surface, and gently shape into a rectangle about 3/4 inch thick. Cut into six squares, then cut the squares in half on the diagonal to form 12 triangular pieces. Place on the baking sheet. Bake 12 to 15 minutes until lightly browned. Cool on a rack.
*To roast the pumpkin: Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 2 teaspoons of olive or canola oil on top, cover tightly with foil and place in the oven. Roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Peel the pieces, and purée in a food processor fitted with the steel blade.
recipe adapted from NY Times