Pumpkin scones
PREPARATION
50 minutes
PORTIONS
8 pcs
COMPLEXITY
easily
Scone is a traditional British confectionery served with tea and various jams and butter.
You don’t need to knead the scone dough too long, otherwise exessive gluten will form, and the baked pastries will be hard.
Exist many types of scones – salted and sweet. You can add nuts, dried fruits, cheese, fruit puree, or chocolate to the dough.
Hot scones are broken along the crack that forms while baking, then smeared with jam and butter.
Ingredients
- 150 gr baked pumpkin
- 280 gr all-purpose flour
- 60 gr brown sugar
- 1 egg
- 6 gr baking powder
- 2 gr baking soda
- 3 gr nutmeg
- Zest of 1 orange
- 100 gr cold butter
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Method of cooking
Blend the baked pumpkin into a puree.
Put flour, sugar, soda, baking powder, nutmeg, orange zest, and cold butter cut into cubes into the bowl of a food processor with blades.
Grind to crumbs; the butter should combine with the dry ingredients. If you don’t have a food processor, you can quickly rub the butter and the dry mixture with your fingers into crumbs.
Add an egg and pumpkin puree, mix again until combined.
At this stage, you can add chopped nuts or fresh cranberries to the dough.
Transfer the dough to the work surface, first dusting it with flour. Form a circle of 18 cm in diameter. Cut it into 8 equal parts.
Transfer the dough pieces to a baking tray lined with baking parchment. Grease with a mixture for the crust (egg yolk + 10 gr of milk).
Bake for 20-30 minutes at a temperature of 180°C.
Pour orange glaze on top (mix a tbsp of orange juice with powdered sugar to the consistency of thick sour cream).
Serve with butter and jam.
