Chef John's Pumpkin Scones
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
54
Sourness
41
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 tsp
White Sugar1 tbsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 cup
Pumpkin Puree1 cup
Buttermilk1 cup
Toasted Pine Nuts1
Egg1 tsp
MilkDirections:
1
Preheat the oven to 400 degrees
2
Line a baking sheet with parchment paper or a silicone baking mat
3
Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined
4
Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs
5
Make a well in the center of the flour-butter mixture
6
Stir in pumpkin puree, buttermilk, and pine nuts until just combined
7
Sprinkle a work surface with 2 tablespoons flour
8
Turn out dough onto the floured work surface
9
Shape into a rectangle about 1 inch thick
10
Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick
11
Repeat 2 more times
12
Cut final rectangle into 6 equally-sized squares
13
Cut each square into triangles and transfer the scones to the prepared baking sheet
14
Whisk egg and milk together in a small bowl
15
Lightly brush the top of each scone with egg wash
16
Sprinkle 1 teaspoon sugar over scones
17
Bake in the preheated oven until golden brown, 15 to 20 minutes
18
Transfer to a wire rack to cool completely