Recipe

Pumpkin scones

Скони з гарбузом

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

Скони з гарбузом

Hello!

My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.

My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
If you want to chat or have a proposal for cooperation, write to pr@klymovska.com, or on Instagram.

Master classes

In my blog you will find master classes that will be interesting for both beginners and professionals.

I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.

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.

Share