sunday scones: pumpkin pecan

sunday, october 30th: Pumpkin Pecan Scones

yield: 8 scones

generous 1/2 cup pumpkin puree

1 egg

splash buttermilk (≈ 1 Tablespoon)

8 ginger snaps

1 1/2 - 1 3/4 cups flour

3 Tablespoons brown sugar

3/4 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

2 teaspoons fresh ginger, grated

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon nutmeg 

6 Tablespoons unsalted butter, cubed and chilled

1 cup pecans, toasted and coarsely chopped

In a liquid measuring cup, whisk together the pumpkin puree and egg. Whisk in a splash of buttermilk to this slightly. Chill until ready to use.

In the bowl of a food processor, pulse the ginger snap until a combination of small crumbs and  cookie pieces forms. Transfer the larger cookie pieces to a separate mixing bowl and the crumbs to a measuring cup. (i had a bit less than a half cup crumbs so i used a 1/2 cup measure). Fill the balance of the measuring cup with flour and add back to the bowl of food processor. Add enough flour to total a combined 2 cups with the ginger snap crumbs. Add the sugar, salt, baking powder, baking soda, cinnamon, fresh and ground ginger, allspice and nutmeg. Pulse to well combine. The mixture should be very fragrant. Add the butter. Pulse to form a coarse meal with pieces of butter no larger than pea-sized. Transfer mixture to the mixing bowl with the ginger snap pieces. Add the pecans. Toss to evenly distribute. 

Slowly stream the pumpkin mixture into the dough base, mixing gently until the dough just holds together. Turn out onto a work surface or sheet of plastic wrap. Knead gently to pull in any crumbs. If prepping in advance, wrap with plastic wrap and refrigerate until ready to use.

When ready to bake, preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.

Pat or roll dough into a large disc, about 3/4-inch thick. Fold in half or thirds and pat out to 3/4-inch thickness. Fold in half or thirds one more time. Pat into a disc about 1-inch thick. Cut into 8 wedges. Brush tops with egg wash. Sprinkle with cinnamon sugar (i added a dash of allspice). Arrange on baking sheet.

Bake 18-22 minutes or until golden, turning halfway through.

note: turn up the volume on all spices. as usual, this is the first go at this recipe so it's a work in progress. next time i'll likely use at least 1 tablespoon each fresh ginger and ground cinnamon, and some amount more of the rest. i will also sweeten by at least 1 tablespoon brown sugar and add 1/2-1 teaspoon vanilla to the pumpkin puree.

these scones were so soft and tender. delicious, though perhaps next time improved.

enjoy!