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Chef John's Pumpkin Scones

4

0 min

Chef John's Pumpkin Scones

Chef John's Pumpkin Scones Photo 1

Time

0 min

Serving

12 persons

Calories

172

Rating

4.00★ (95)

Cuisine

Author: Victoria Buriak
Here's an example of how I would convince the public that pumpkin is great for any time of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving.

Ingredients

  • ¾ cups all-purpose flour: 1 piece
  • white sugar: 0.25 cup
  • baking powder: 1 Tbsp
  • baking soda: 0.25 tsp
  • salt: 0.25 tsp
  • cold, unsalted butter: 6 Tbsp (cut into pieces)
  • pumpkin puree: 0.5 cup
  • buttermilk: 0.33333 cup
  • pine nuts: 0.33333 cup (toasted)
  • all-purpose flour: 2 Tbsp (or more if needed)
  • egg: 1 piece
  • milk: 1 tsp
  • white sugar: 1 tsp

Metric Conversion

Stages of cooking

Chef John's Pumpkin Scones Photo 21
Chef John's Pumpkin Scones Photo 32
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Chef John's Pumpkin Scones Photo 7 6
  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
    Chef John's Pumpkin Scones Photo 2
  2. Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
    Chef John's Pumpkin Scones Photo 3
  3. Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.
    Chef John's Pumpkin Scones Photo 4
  4. Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.
    Chef John's Pumpkin Scones Photo 5
  5. Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.
    Chef John's Pumpkin Scones Photo 6
  6. Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.
    Chef John's Pumpkin Scones Photo 7

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