PUMPKIN SCONES
Makes 8 scones. 1½ cups flour ½ cup whole-wheat pastry flour 3 tablespoons packed dark brown sugar 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1½ teaspoons apple-pie spice 6 tablespoons (¾ stick) cold unsalted butter, cut into pieces 1/3 cup finely chopped dried apples 1/3 cup currants 1 large egg ¼ cup cold buttermilk ½ cup pumpkin puree, canned or homemade 2 tablespoons half-and-half or milk, for brushing 2 tablespoons raw or granulated sugar for sprinkling To prepare oven, baking sheet: Preheat oven to 400 degrees. Line baking sheet with parchment paper. To prepare dry ingredients: In medium bowl, combine flour, whole-wheat flour, sugar, baking powder, baking soda, salt and apple pie spice. Using fork or heavy-duty mixer, cut in butter until mixture resembles coarse crumbs. Add currants and dried apples. To mix and shape scones: In small bowl or 1-cup measure, whisk egg, buttermilk and pumpkin puree. Add to dry mixture. Stir until sticky dough is formed. Turn dough out onto lightly floured surface. Knead gently 8 times or just until dough holds together. Divide into 2 equal portions. Pat each into 1-inch-thick round about 6 inches in diameter. Using knife, cut each round into quarters, creating wedges. To bake scones: Place scones 1 inch apart on prepared baking sheet. Brush tops with half-and-half or milk. Sprinkle with sugar. Bake in center of oven for 15 to 20 minutes or until crispy and golden brown. Serve immediately or cool on rack and freeze in heavy-duty freezer bags for up to 1 month. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
