|The dough coming together!|
|Scone dough rounds...|
|Ready to go in the oven!|
PUMPKIN SPICE SCONES
Oven 375 degrees F
Line a large cookie sheet with parchment paper
Stir the following dry ingredients together:
2 cups all-purpose flour (I love King Arthur unbleached)
3 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice (or a combination of your favorite fall spices)
12 tablespoons unsalted butter, firm, not soft:
With pastry blender or two knives, cut in butter until it resembles coarse sand with pea-sized pieces of butter. Place flour/butter mixture in freezer for 15 minutes.
In separate bowl, whisk together the wet ingredients:
2 beaten eggs
1/2 cup buttermilk (or 1/2 cup milk soured with 1 tbsp. vinegar)
1 teaspoon vanilla extract
3/4 cup pumpkin puree (canned is fine)
Stir wet ingredients into cold dry ingredients until all dry has been incorporated (or most of it). Turn the dough out onto a heavily floured surface. Knead 10 times (important - creates layers). Pat dough into a square and divide into fourths. Shape each fourth into a 6-inch round circle. Place on parchment paper on cookie sheet. Place in freezer for 15 minutes or until nice and cold. Remove from freezer and cut each round into sixths. Separate on cookie sheet, leaving a little bit of space between each scone. Brush scones with beaten egg and lightly sprinkle with coarse sugar.
Bake for 22-25 minutes or until the scones begin to brown around the edges.