Pumpkin Scones with Sultanas and Maple
Serves: 8 scones
  • 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
  1. Heat your oven to 425F and line a baking sheet with parchment paper or a silpat.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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!
Recipe by fiveandspice.com at http://fiveandspice.com/2014/10/30/the-best-pumpkin-scones/