I knoowww, pumpkin scones are everywhere right now. But seriously now, is that really a bad thing? No. We all want pumpkin scones right now anyway, so their ubiquity is just helpful, right?
I also feel a little bad I’ve been sharing so many baked goods recently. I don’t actually bake that often (I swear!), but the truth of the matter is that when I’m cooking dinner these days the light is bad and the time is short and we’re super hungry and tired at the end of the day, so I keep finding myself not wanting to be bothered with a) trying to make the bowl of soup or the fish pie or whatever I’ve made look pretty and b) pulling out my camera and trying to fix the lighting situation in order to capture the food in a way that isn’t completely off-putting.
On the other hand, baked goods have the advantage of looking cute and appetizing almost no matter what you do to them, and you usually have some randoms that don’t get eaten right away that you can photograph in the daylight. Not to mention, if I’m baking, it usually means somebody is helping out with the kiddo and I’m avoiding other work, and therefore I have the wherewithal and energy to take a few photographs of whatever it is I’ve baked.
Anyway, no apologies. Never apologize for the food you have made! Especially not when it’s pumpkin scones. That would be plain silly. ALSO, these are particularly good pumpkin scones. There may be better pumpkin scones out there somewhere, but these are, dare I say, the best pumpkin scones I have had. They are tender and airy, and the pumpkin makes them just a little moist but not so that they become cake-y. The pumpkin flavor comes through as a gorgeous mellow, spicy thrum, complemented by the deeper, spicier notes of cinnamon, nutmeg, and ginger. The spices are there, but they don’t dominate, which I prefer versus pumpkin scones that actually turn out to be orange colored cinnamon scones.
These scones are just sweet enough to be perceptibly sweet (they’re pumpkin scones, not pumpkin biscuits), but not so sweet that you can’t feel perfectly fine about eating them in the morning. The golden raisins provide pockets of more concentrated, but wonderfully fruity, sweetness. And, though they don’t need it, I added just a kiss of maple icing drizzle to the tops because maple and pumpkin are so nice together.
We ate this entire batch of scones in just two days. Espen ate a WHOLE scone on his own for breakfast. The child has an appetite. And good taste in baked goods! There are pumpkin scones everywhere these days vying for your attention, but I think these ones truly deserve it. Yum yum yum. (And you can use your leftover pumpkin puree up by making this easy and tasty breakfast.)
- 2 cups all purpose flour
- 5 Tbs. granulated sugar
- 1 Tbs. light brown sugar
- 1 Tbs. aluminum free baking powder
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. ground ginger
- 6 Tbs. cold, salted butter, cut into small cubes (you can also freeze the butter just until it's very cold and then grate it with a box grater instead of cutting it into cubes)
- ½ cup plus 1 Tbs. cold pumpkin puree (I use canned)
- ⅓ cup cold heavy cream (plus a little more as needed)
- 1 large egg yolk, cold
- ⅓ cup golden raisins (sultanas)
- 1 Tbs grade B maple syrup
- powdered sugar
- Heat your oven to 425F and line a baking sheet with parchment paper or a silpat.
- In a medium mixing bowl, stir together the flour, sugars, baking powder, salt, cinnamon, nutmeg, and ginger. Working quickly, add the small cubes of butter (or grate in the cold butter), then use your fingers or a pastry cutter to rub/cut the butter into the flour mixture until the butter is distributed and you have a mixture that still has some butter in pieces that range from pea-size to lima bean size. Stick this mixture into the fridge while you mix up the wet ingredients.
- In another bowl (I like to use a big measuring cup), whisk together the pumpkin puree, cream, and egg yolk until smooth. Take the bowl of flour-butter mixture back out of the fridge, make a well in the center, and dump the pumpkin mixture into it.
- Using a wooden spoon or spatula, start to fold the ingredients together. As the ingredients start to come together as a messy dough, add in the raisins, and mix it a bit more continuing with more of a folding motion than a stirring motion. At this point, you should have a very messy lumpy dough and probably a bunch of the flour mixture will still be dry and hanging out in the bottom of the bowl. At this point, use your hands to gather the dough together into a mound and knead it in the bowl about 5-6 times to pick up the dry bits. Avoid overworking the dough though, as this will make it tough (you should still see chunks of butter in it, for example).
- Lightly flour your counter. Gently gather your dough into a ball, put it onto the floured counter and pat it into a circle or a rectangle that's about 1-1½ inches thick. Cut the dough into 8 scones and put them on the baking sheet.
- Bake in the oven until they're a nice golden brown on the tops and edges, about 25 minutes. Remove from the oven and allow to cool for about 20, if you're going to use the icing.
- Whisk together the maple syrup with enough powdered sugar to bring it to a thick, but drizzle-able consistency (like the consistency of cold honey or molasses), then drizzle this over the scones. Allow the icing to set for at least 5 minutes, then enjoy!