I’m moving (again!) in a few months, so Operation “clear out the kitchen cupboards” begins well, now. I have a terrible habit of hoarding supplies of all sorts, throughout my house, and now it’s time to vigorously use them up, or clear them out.
In my first round of clearing out, I found a can of pumpkin puree, bought last fall, because I heard there was a canned pumpkin shortage. Even living all the way here in Taipei, I couldn’t imagine Thanksgiving without pumpkin pie! So I rushed out to buy a can of canned pumpkin. And all was saved. Except, I didn’t have time in November to make pumpkin pie, and the can got pushed further and further back in my kitchen cupboard. Until now.
So during the first typhoon of the season, I decided to make pumpkin scones. Probably not surprisingly, I had all the supplies in my kitchen, except for the cloves and ginger powder. However, since I couldn’t go to the store because of the rain, I decided to make do, and just use extra cinnamon instead. I also skipped the sugar glaze this time, because I wanted to be able to reheat them in the oven for breakfast.
最近想把家裡的東西清一清。 發覺我有一個不太好的習慣～ 就是屯積東西。不管是吃的， 穿的， 用的， 我覺得一定要有備份才覺得安心。 但買的永遠比用的快 後果就是家裡的東西越來越多。 最近收廚房的時候， 找到去年秋天買的南瓜泥。 本來是感恩節要烤 pumpkin pie 的， 但那時候實在太忙了， 沒時間。 就擺到現在！ 記得南瓜也可以做司康～颱風天上網查了一下食譜 比想像中的簡單！ 重點在奶油一定要冰， 麵團只能輕輕的攪拌。
Starbuck’s Pumpkin Scones (recipe adapted from Food.com)
2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄4 teaspoon ground cloves
1⁄4 teaspoon ground ginger
6 tablespoons cold butter
1⁄2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk
- Preheat oven to 218 C (425 degrees F)
- Line a baking sheet with baking paper.
- Combine dry ingredients: flour, sugar, baking powder, salt, and spices in a large bowl.
- Using a pastry knife, fork, or food processor, cut butter** into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
- In a separate bowl, whisk together pumpkin, half and half, and egg.
- Fold wet ingredients into dry ingredients.
- Form the dough into a ball.
- Place the dough onto a lightly floured surface and gently pat into a round disk.
- Slice the dough into triangles
- Place on baking sheet.
- Bake for 14-16 minutes. Scones should be a light brown color.
- Cool on wire rack
- Mix the powdered sugar and 2 tbsp milk together until smooth.
- Drizzle the glaze over scones, once the scones are cool.
Recipe notes: I’ve read a few recipes on making scones, and one point that kept popping up was the importance of keeping the butter as cold as possible. The cold butter creates little steam pockets in the scone, which lets the dough rise. This lets the scone achieve a light and fluffy texture. One suggested technique was to grate frozen butter into the flour. This sounded feasible, so I decided to try it.
Grating the butter into the flour mixture is much, much much easier than cutting the butter into small, pea-sized cubes and then rubbing them into the flour. I just lightly stirred the grated butter into the flour, before combining them with the pumpkin and egg.
Others have also warned that the scone dough should be handled as less as possible, otherwise the texture of the scones will be tough, so I just lightly formed a round shape and cut them into triangles, and then popped them into a pre-heated oven.
The result? A fluffy, delicious scone! Good thing this recipe turned out well because I have enough pumpkin leftover to make 3 more batches. If you live nearby, you’re in for a treat!