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Chef John's Pumpkin Scones
Chef John's Pumpkin Scones
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
100 minutes
Enhance scones with creamy pumpkin puree.
Ingredients:
  • 1.75 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 6 tablespoons cold, unsalted butter, cut into pieces
  • 0.5 cup pumpkin puree
  • 0.33333334326744 cup buttermilk
  • 0.33333334326744 cup toasted pine nuts
  • 2 tablespoons all-purpose flour, or more as needed
  • 1 egg
  • 1 teaspoon milk
  • 1 teaspoon white sugar
Instructions:
  • Preheat your oven to 400 degrees and prepare a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, blend 1 3/4 cups of flour, 1/4 cup of sugar, baking powder, baking soda, and salt with a whisk until well combined. Then, cut in the butter using a pastry cutter until the mixture looks like coarse crumbs.
  • Create a crater in the middle of the flour-butter blend. Gently fold in pumpkin puree, buttermilk, and pine nuts until just mixed.
  • 1. Dust your work surface with 2 tablespoons of flour. Transfer the dough onto the floured surface and shape it into a 1-inch thick rectangle. Fold it into thirds, adding more flour as necessary, and flatten it to 1 inch thick. Repeat this process 2 more times. 2. Cut the final rectangle into 6 equal squares, then cut each square into triangles. Place the scones on the baking sheet.
  • In a small bowl, combine the egg and milk until smooth. Lightly brush the top of each scone with the egg wash, then sprinkle 1 teaspoon of sugar over them.
  • Bake until beautifully golden, 15 to 20 minutes, then let it cool on a wire rack.

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