Saturday, December 3, 2011
she said Pumpkin Scones with Chocolate Chips
Okay, I admit it. I am having a hard time saying goodbye to November's culinary theme of winter squash. But I am also super excited for December's culinary theme of chocolate. Ah the conflict! Thankfully I put my thinking cap on today and decided to try the Harvest Pumpkin Scones from PJ Hamel as my first recipe of the month. Delicious, simple, homemade holiday goodness. And a perfect marriage of pumpkin and chocolate. Phew... a smooth transition. As well as a super yummy one.
2 3/4 cups flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup unsalted butter, cold
1 cup chocolate chips
2/3 cup canned pumpkin
2 large eggs
milk, for brushing on dough (I used soymilk)
coarse sugar, for sprinkling (I used Sugar in the Raw)
1. Mix the dry ingredients in a large mixing bowl.
2. Add butter (very cold and cut into pats) to dry ingredients. Work butter into mixture until crumbly. It's okay for some larger chunks of butter to remain unincorporated. I used a food processor for this task.
3. Add chocolate chips and stir to combine.
4. Mix pumpkin and eggs in a separate bowl. Then add mixture to other ingredients.
5. Mix to form a uniform dough. Be careful not to over-mix as the more you handle the dough, the tougher the scones will be.
6. Line baking sheet with parchment paper and sprinkle a bit of flour on top of the paper.
7. Divide the dough in half and round each half into about a 6" circle (3/4" thick).
8. Brush each circle with milk and sprinkle with coarse sugar.
9. Slice each circle into 6 wedges and carefully pull the wedges away from the center to separate them just a bit.
10. Place pan of scones in freezer for 30 minutes, uncovered.
11. Preheat the oven to 425 degrees, while the scones are chilling.
12. Bake for 22 to 25 minutes.