This white chocolate pumpkin scone recipe has the great flavor of pumpkin with pockets of white chocolate to accent the taste.
2 cups all purpose flour
1/3 cup light or dark brown sugar
1/2 teaspoons ground ginger
1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup chopped white chocolate
1/4 cup chopped and toasted pecans (optional)
1/3 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
Turbinado sugar for sprinkling the tops of the scones (optional)
Note:Turbinado sugar is a raw sugar that has been steam cleaned. It is light brown in color and coarse grained, with a slight molasses flavor.
Pastry Blender (Optional)
Step 1: Preheat oven to 400 degrees F. and place rack in middle of oven. Line a baking sheet with parchment paper.
Step 2: 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.
Step 3: Stir in the chopped white chocolate and pecans, if using.
Step 4: In a medium bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.
Step 5:Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles).
Step 6:Place the scones on prepared baking sheet. Brush the tops of the scones with the egg wash and sprinkle a little Turbinado sugar on top, if desired.
Step 7:Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool. The white chocolate pumpkin scone recipe makes 6 scones.
Note: Toasting nuts brings out their flavor and makes them crisp. It is easy to do. Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet or pizza pan. Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe.
The white chocolate pumpkin scone recipe makes 6 scones.Tags: White Chocolate Pumpkin Scone