I’d make these pumpkin scones once a week if my hips could lie. I never really thought to put pumpkin into a scone. But then again, I don’t think about a lot of things. My soon-to-be-neighbor Lucy asked how I come up with recipes. I told her I wish I could attribute it to my brilliantly creative mind. But alas, my mind is neither brilliant or creative when it comes to recipes. I’m kind of a Plain Jane when it comes to food. These pumpkin scones might be the exception.
These scones are sweetened just enough to highlight the earthiness of the pumpkin. And, because it’s impossible to squeeze in enough pumpkin this time of year, it’s tucked into the glaze too. Lightly chopped pepita seeds serve as a natural sprinkle and crunch to the scone. These scones may not be fancy, but they are classic.
But just like my pointy-toed flats, strand of fake pearls, and white cotton t-shirt, the classics will always have a place at the table. The cronut and the cupcake craze will come and go while the classics, by definition, will endure. They’re timeless, as are these killer-not-boring pumpkin scones, inspired by one I picked up at the farmer’s market the other week. Like I said, I’d make pumpkin scones once a week if my hips could lie.
Which gets back to Lucy’s question—how do you come up with recipes? The inspiration—it comes from all around, but most commonly from the brilliantly creative minds of restaurant and bakery owners. The kind that prepare the foods that make you say, I wish I would have thought of that. I take the idea home and stuff it into a wholesome recipe with familiar flavors and methods. Fingers crossed, the kind of recipes that make you say, I made that! Even to the boring ole classics like these pumpkin scones.
- 1/2 c. pumpkin puree (fresh)*
- 1/4 c. heavy cream
- 1 large egg + 1 yolk
- 1 c. + 1 tbsp. all purpose unbleached flour
- 1 c. white whole wheat flour
- 1/3 c. pure cane sugar
- 1 tbsp. brown sugar, packed
- 1 tbsp. aluminum-free baking powder
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. grated nutmeg
- 1/2 tsp. sea salt
- dash of cloves
- 6 tbsp. unsalted butter
- 1 1/2 tbsp. heavy cream
- 1 tbsp. pumpkin puree
- dash of cinnamon
- pinch of salt
- 3/4 c. powdered sugar
- 2 tbsp. pepita seeds, chopped (optional)
- In a measuring cup, whisk together pumpkin, cream, and eggs. Set aside.
- In a large bowl, whisk together flours, sugars, baking powder, cinnamon, ginger, nutmeg, salt, and cloves.
- Using a pastry knife or your fingers, cut butter into the flour mixture until it resembles coarse meal.
- Make a well in the center and pour in pumpkin mixture. Using a pastry fork and/or your hands, combine until dough just comes together. Overworking yields a tough scone.
- Line baking sheet with parchment paper or Silpat. Place dough on the baking sheet and form into a 6" square (or so). Cut in thirds, then into thirds again, leaving you with 9 squares. (Lightly sprinkle hands with flour while pressing out to keep dough from sticking.)
- Using a pastry bench, loosen from the bottom and evenly place on the baking sheet.
- Place in freezer. Meanwhile preheat oven to 425 degrees.
- Once preheated, remove scones from freezer and bake for 15 minutes.
- Meanwhile, make the pumpkin glaze. Into a flat bottomed bowl, whisk together cream, pumpkin, cinnamon, and salt until evenly combined. Add in powdered sugar and whisk until no lumps remain. Once scones have cooled, dip or spoon glaze on to scone. Sprinkle with pepita seeds.
- Best served same day. Store lightly covered, if at all.