Friday, November 7, 2008
I hate it when recipes disappoint me.
Despite all the spices in these scones, they just don't have a lot of flavor. I even added a 1/2 tsp of pumpkin extract because I had it, but it just wasn't enough. I'm not sure it's possible get a full-flavor pumpkin scone though because of the different nature in the two. Scones don't need a lot of moisture, but pumpkin has a lot of moisture in it. I suppose I might have gotten all the moisture into the scones using only pumpkin puree instead of half puree and half heavy cream, but then the scones might not have been as rich -- although it would be worth investigating.
As it was I threw a heavy layer of cinnamon powdered glaze on top of the scones in order to up the flavor and sweetness a bit. Although I suppose traditionally scones aren't supposed to be sweet. It's only the bastardized Starbuck's version that has led most Americans to believe that scones are dessert food. But then again, I happen to be one of the Americans who quite likes Starbuck's version of scones so I suppose I should have approached this whole thing a little more realistically.
If you are a fan of English style, not-so-sweet scones, you will probably like the lightly spicy and slightly pumpkiny flavor of these scones. If you are like me though and like a full-flavored and rather sweet scone -- you will probably want to up the sugar or dunk the finished scones in glaze like I did. On the plus side though, these bake up soft and fluffy and light just like they should.
I found the recipe on Pinch My Salt who went through quite a few batches trying to recreate the Starbucks version. Since I haven't tried the Starbucks version she may have come very close, and it's just me who wants more sugar and sweet and spice and nice in my scones.
1 C. all purpose flour
1 C. cake flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground allspice
1/4 t. ground ginger
6 T. COLD unsalted butter cut into pieces
1/2 C. raisins (optional)
1/3 C. pumpkin puree
1/3 C. heavy cream
6 T. brown sugar
1 t. vanilla
Preheat the oven to 425.
Measure the dry ingredients into a large bowl and stir to combine. Add the pieces of cold butter and rub them in with your fingers or with a pastry cutter until you have a crumbly mixture. Add the raisins if you're using them.
Measure the liquid ingredients (+1/2 tsp of pumpkin extract if you have it) into another small bowl and stir to combine. Add the liquid ingredients to the flour mix and use a spoon to toss the two together. Once most of the flour is damp use your hands to knead the dough together. Try not to overknead or you'll make it too tough, but try to work all the dry spots out of the dough.
Pat the dough into a circle about 3/4 to 1 inch thick. Either cut it into wedges or use a biscuit cutter to cut scones the size you want them. The bigger you cut them, the longer they will bake, but start medium-sized scones at 10 minutes and check them until the bottoms are browned and they don't look doughy on top and in the middle.