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Pumpkin Ginger Scones by Heidi Hedeker

Pumpkin Ginger Scones by Heidi Hedeker

By: Terra Brockman (Read Bio)

Pumpkin Ginger Scones by Heidi Hedeker
This recipe and all of the photos are by Heidi Hedeker, certified master baker and a pastry chef instructor with Kendall College since 2004. She is an associate professor there, and working on a baking program for kids with immigrant roots called ‘It Bakes a Village’. Yield: 34 oz (2lb 2oz) = 16 scones

Ingredients

  • Janie’s Mill Frederick Cake Flour (or All-Purpose Flour) 18 oz (3 3/4 c.)
  • Brown sugar 4 oz (3/4 c. packed)
  • Baking powder 1 oz (2 tbsp.)
  • Cinnamon ½ oz
  • Ground Cloves ¼ oz
  • Salt ¼ oz
  • Buttermilk 8 oz (1 c.)
  • Pumpkin puree 8 oz (1 c.)
  • Butter, cold, cubed 12 oz (1 1/2 c. or 3 sticks)
  • Candied ginger 5 oz (about 2/3 c.)
  • Pecans 3 oz (3/4 c. chopped)

for the Egg Wash

  • Egg 1 egg (2 oz)
  • Water 1 oz (2 tbsp.)
  • Molasses 1 oz (2 tbsp.)
  • Crystal sugar to finish

 

Instructions

    1. Sift together the flour, brown sugar, baking powder, spices and salt.
    2. Whisk the pumpkin puree with the buttermilk.
    3. Using your fingers or a pastry cutter, cut the butter into the flour mixture so that you have large (about one-inch) flakes running through the flour mixture. Toss the flour mixture often as you cut the butter into it. The butter will thinly coat the flour, so that when the wet ingredients are added, there is no gluten development. The butter should stay cold as you cut it into the flour – this step should take no longer than five minutes!
    4. Pour the buttermilk-pumpkin mixture into the butter-flour mixture. Use a spatula to keep turning and gently folding the two together.
    5. Once the pumpkin and flour mixtures come together into large clumps, add the nuts and ginger (or any dried fruits and nuts you are using). As everything binds together, there should be no more flour ‘dust’ showing. Now, turn the dough onto the table or counter, and begin pressing it together into one large mass.
    6. There are two easy ways to shape your scones — see the 5th and 6th photos above. You can press the dough into a rectangle (about 3/4 inch thick) and then cut into 3 strips, and cut each strip into triangles. Or you can divide the dough into two pieces (1 pound each), and press each piece into an 8-inch round discs just under 1 inch thick. Then use a knife or plastic scraper to divide/cut each disc of dough into 8 pieces as if you were cutting a cake into slices (cut first into quadrants, then into eighths).
    7. Brush the tops of the scones with the egg wash and sprinkle with crystal sugar, if desired.
    8. Separate the scones, then place onto pans lines parchment paper or silpat-lined pans.
    9. Bake at 450F until just set – about 25-30 minutes. The scones will feel soft with a firm crust when done. Try not to over-bake!
    That’'s Heidi'’s dog Butter below, pretending he’s not interested in the scones! 

    Heidi'’s Tips:

    • Because these scones are moistened with pumpkin puree, they stay fresh for several days. If you have weekend guests, you can make them as early as Thursday, and they will stay fresh for the entire weekend, letting you enjoy your guests!
    • Janie’s Mill Frederick Cake Flour is so earthy and substantial that these scones come together without needing any flour to roll them out.
    • The molasses egg wash is optional, but gives a burnished umber shine, which looks nice with the orange pumpkin.
    • If you have candied chestnuts, they are really wonderful in place of the pecans and candied ginger. In fact, any combination of nuts and dried fruit in place of the candied ginger and pecans will work well. You can also substitute mashed bananas in place of the pumpkin, and make banana scones!

    Posted on August 11 2020