Monday, November 25, 2013

Pumpkin Spice Scones + Toasted Almonds

My favorite new pumpkin treat | Pumpkin Spice Scones + Toasted Almonds

What do they pair well with? 
A warm cup of toasted beans (coffee, not optional)
Cozy soft slippery socks
A favorite book

Please be a good host and make your guest some of these for Thanksgiving morning... or morning after. 

Yields| 12 scones


2 cups flour
1/4 cup and 3 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin puree
3 tablespoons half-and-half
1 large egg
1/2 cup toasted almond bits

Preheat oven| 425 degrees


[1] Line baking sheet with parchment paper, set aside.

[2] In a large bowl [or stand-up mixer bowl fitted with the paddle attachment] blend together dry ingredients. Then add your 6 tablespoons cold and cubed butter. Mix until the texture is similar to coarse sand and there are no butter pieces larger than peas.

[3] In a separate bowl whisk together pumpkin puree, half-and-half and 1 large egg.  If using toasted almonds, fold them into dry mixture now. Fold wet mixture into the dry ingredients and form it into a ball. Separate the ball into two. Lightly flour a flat surface and pat out the two separate dough balls to round 1 in circles. Cut each of them to make 12 triangular dough forms.

[4] Place on prepared baking sheet. Bake for 14-16 minutes.


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