Thursday, October 26, 2006

Ina's New Cookbook and Pumpkin Scones

It's here, it's here, it's here!!! I have received Ina's new cookbook and am just pleased as punch! It was just the motivation I needed to come into the kitchen and make my husband some much deserved pumpkin scones. We are hosting Abbie's playgroup's Halloween Party, and I intend to make everyone GO OUTSIDE. My dear husband cleaned the leaves off the lawn and picked up all the dog poop. Hmmm, I'm in love. So while he was at work, I whipped up some scones. Abbie often accompanies me in the kitchen, but today was the first real cooking she's done. Abbie stirred the pumpkin mixture together. Delicious the first day, they get a little less crisp on day two. These are from the wonderful Cheeseboard Collective Works.

Pumpkin Scones

1/2 cup heavy cream
3/4 cup buttermilk
1 cup canned or homemade pumpkin puree
3 1/2 cups unbleached all purpose flour
1/2 tsp. baking soda
1 tbs. baking powder
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg
1/2 tsp. kosher salt
3/4 cup sugar
1 cup (2 sticks) cold unsalted butter, cut into 1 inch cubes

1/4 cup sugar
1/8 tsp. ground cinnamon

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a baking mat.
In a medium bowl, whisk together the cream, buttermilk, and pumpkin.
Sift the flour, baking soda, baking powder, cinnamon, ginger, and nutmeg together into the bowl of a stand mixer. Add the salt and the sugar to the dry ingredients and stir with a wooden spoon until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Make a well in the center and add the pumpkin mixture. Mix briefly, just until the ingredients come together; some loose flour should remain in the bottom of the bowl.
Gently shape the dough into balls about 2 1/4 inches in diameter, and place them on the prepared pan about 2 inches apart.
For the topping, mix the sugar and cinnamon together in a small bowl. Sprinkle the mixture on the top of the scones. Bake on the middle rack of the oven for 25 to 30 minutes, or until golden brown. Transfer the scones to a wire rack to cool.

I like to use my big ice cream scoop to get the dough on the baking sheets. They all come out about the same size, and you don't need to get your hands dirty. I hope you enjoy making these for the dog-poop-picker-upper in your life.


Aundra said...

I heard Ian stopped by Arizmendies to get a scone the other day... I hope that was before he got you home made ones!

Meme said...

He was saying at home how much he enjoyed a cherry corn scone. I didn't have cherries on hand, so I made pumpkin instead.