Scones are individual baked quick breads, meaning they us baking powder and/or baking soda to rise instead of yeast. Traditionally part of British and Irish cuisine, they've now been adopted around the world. They can be shaped round or triangular and served sweet or savory. But even the sweet versions are typically not as sweet as muffins or cakes. Best of all, they can be customized with any number of flavors and additions.
You can buy fresh made scones in lots of bakeries and pre-packaged ones in many grocery store and supermarkets. But they're so easy to make and so much better fresh that it's totally worth mastering a basic scone recipe.
Although scones tend to be associated with afternoon tea, they're also a great breakfast option, particularly since they're quick to make and quick to cook. Recipes that include eggs tend to be softer and more cake like and those without are firmer and best eaten the day they're made. But, either way, the key is to a good rise is to keep the butter cold.
Just choose your flavorings, in this case some delicious autumnal pumpkin and choose your glaze. The nutty, sesame taste of the tahini is a great contract to the normally sticky sweet confectioner's sugar glaze and goes perfectly with pumpkin. Enjoy!
- For the Pumpkin Ginger Scones:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 stick (8 Tablespoons) unsalted butter (chilled and cut into 1/2" pieces)
- 1/2 cup unsweetened pumpkin puree (do not use pumpkin pie filling)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- For the Sweet Tahini Glaze:
- 1/2 cup powdered (confectioner's) sugar
- 2 tablespoons milk (or cream)
- 1 tablespoon plain tahini (sesame paste)
- Pinch of sea salt
- Pre-heat the oven to 425 F.
- Add the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon and ground ginger to a large bowl. Add the chilled butter pieces and cut the butter in using a pastry cutter, a fork, or even your fingers, until all the dry ingredients are coated and the mixture resembles course crumbs. Place the bowl in the refrigerator for about 10 minutes.
- In a separate bowl, whisk together the unsweetened pumpkin puree, heavy cream and vanilla extract. Stir the wet ingredients into the flour and butter mixture, just until combined. The dough will be sticky.
- Turn the dough out onto a well floured board and roll, or pat, out the dough to about an inch thick. Fold it over and repeat about 6 times. This will give you the classic layered look of a scone.
- Roll, or pat, the final time to an inch thick circle. Cut into 8 pieces and place the scones on a baking sheet lined with parchment paper.
- Bake in the pre-heated oven for approximately 18 minutes, or until the scones are a very light golden brown. Do not over-bake.
- While the scones are cooling, make the sweet tahini glaze by whisking together the powdered sugar, milk or cream, sesame paste and salt until smooth. Drizzle over the cooled scones.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||12 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||1 g|