It’s Fall baking time, and that means Pumpkin Scones are on the menu!
A good scone is hard to come by… and for good reason.
Want to know why your scones don’t come out with a nice flaky, layered and delicate texture?
You’re over working it!
The 1st secret, REAL butter … cold And leave it fairly “chunky” (slightly larger than pea size) in your dough mixture.
Those pieces of butter will melt and steam during baking, causing your dough to rise and create pockets within the scone.
Secret number 2 – DON’T over work the dough. A tough scone happens when you over work the dough/flour mixture.
Why is that?
Well it’s because of gluten!
Gluten isn’t present in dry/raw flour, gluten development ONLY happens when moisture is introduced.
The reason we knead bread dough so long is to develop gluten and create structure, in a scone we want minimal gluten structure to make a light tender product.
When mixing, I like to use my hands (best kitchen tool that God gave us FOR FREE!) the dough mixture should JUST come together in an almost crumbling manner, NOT a smooth dough …
DO NOT KNEAD. Turn the mixture onto your table, press it together into a circle and slice into triangles. Egg wash and bake at a medium/high heat. Again we need steam to help with leaving from melted butter and that has to happen before the structure sets up.
PS – These scones have another secret. They are diabetic friendly and they are pumpkin
PPS – the same methods/secrets/tips ALL apply when you’re making a biscuit too.
Happy baking friends ..
- 1 1/2 cups All Purpose Flour 360 ml
- 1 1/4 cups cake flour 300 ml
- 3 Tbsp Granulated Sugar 45 ml
- 1 Tbsp Baking Powder 15 ml
- 1 tsp Salt 5 ml
- 1 tsp Ground Cinnamon 5 ml
- 1/2 tsp Ground Nutmeg 2.5 ml
- 1/4 tsp ground allspice 1.25 ml
- 1/4 tsp Ground Clove 1.25 ml
- 6 Tbsp unsalted butter (Cold) 90 ml
- 2 ea eggs (light beaten)
- 1/4 cup pure pumpkin puree (NOT pie filling) 60 ml
- 1/2 cup Whole Milk 120 ml
- 1 Tbsp Lemon Juice 15 ml
- 1/2 cup raisins (optional) 120 ml
- Preheat oven to 425F - and line a sheet pan with parchment paper.
- Sift all dry ingredients together into a large bowl. (AP Flour, cake flour, sugar, baking powder, salt and spices.
- Mix using a fork, or whisk to ensure all dry ingredients are well blended together.
- Add cold butter chunks to flour mixture.
- Using your hands *or a pastry cutter*, gently cut the butter into the dry ingredients. This butter should break down to about pea sized pieces, you are not looking for a mealy texture and you are not trying to fully incorporate the butter.
- In small bowl combine the eggs, pumpkin, milk and lemon juice
- pour the wet mixture into the center well of your butter and flour mixture.
- Using your hands, start folding the dry ingredients into the wet.
- Once halfway through folding ingredients together, add raisins, if using
- continue to gently fold ingredients together until all flour is wet and raisins are well distributed. Mixture will still be crumbly and NOT a uniform mass. DO NOT OVER MIX
- Pour mixture onto counter, and lightly press it together into approx an 8-9" disk.
- Into 12 triangles using a sharp knife. 1 Scone is considered diabetic friendly when cut into 12 pieces Not worried about diabetic friendly - cut into large triangles (8)
- Place them on parchment lined sheet, **NON Diabetic version - brush lightly with milk and sprinkle with a little bit of sugar.
- Bake at 425F for 15-18 minutes until puffed and golden. *Note over folded dough will not rise as much resulting in a less tender but still delicious scone*
- Allow to cool - you can enjoy warm with your favourite hot beverage or allow to cool completely and eat. Store left overs in airtight container Pro tip - Pop in the microwave for 30 seconds and enjoy