I love breakfast pastries. A little too much. But, I don’t eat them very often. So when I do indulge, I go big. Really big. With Thanksgiving just around the corner, many of you are going to have house guests. Instead of going out for breakfast every day – or serving up the unappetizing box of donuts and/or bagels from a bag with cream cheese that looks like wall spackle – you can make something from scratch and blow their minds. Like homemade cinnamon rolls, chocolate chip banana bread, or one of my faves – pumpkin scones with cinnamon chips. OH YEAH BABY! Your family will freak out…in a good way. Not in a Clark Griswold holiday disaster kind of way.
This recipe got the “husband stamp of approval” over the weekend. For me, what takes this recipe to the next level is the cinnamon chips. I had no idea these little cuties existed until I did a search on Amazon. Ummm…baking game changer my friends. Where have these been all of my life?!
You’re going to need a few out-of-the-ordinary kitchen tools for this recipe – a pastry cutter and a bench scraper. Granted, it’s not absolutely necessary that you use these two tools, but it will make the process a heckuva lot easier and faster. And you’ll look cooler. (Shhhhhh…I have to admit, I do have a thing for kitchen tools and gadgets). You’re also going to need parchment paper and a rubber spatula.
If you don’t have a pastry cutter, you can use two butter knives to “cut” the butter into the dry ingredients. If you don’t have a bench scraper to cut your scones into triangles, a really sharp knife will do just fine.
Be sure to check out my post on the 5 essential kitchen tools for beginner bakers if you haven’t already. There are some good tips in there.
The Process and a Few Tips
Don’t be intimidated by the scone. Just don’t. They’re actually easy to make and pretty hard to screw up, contrary to popular belief. The key to a flaky scone is COLD butter. And, not overmixing your dough.
Tip #1. Get your wet and dry ingredients prepped and ready to go. First, mix together the dry ingredients in a big bowl. Then, in a separate, large glass mixing cup (I used a 2 cup measuring cup), measure out the pumpkin and then crack the eggs on top. And mix all of that together really well.
Tip #2. After you combine the wet and the dry ingredients, the dough will be on the dry side. If it seems TOO dry, you can always add a splash of buttermilk to make the ingredients come together. It’s a delicate balance…
Tip #3. Once your scones are in the oven, start checking them at about 12 minutes. Depending on your oven, the cook time can vary from 12 minutes to 25 minutes. My oven runs on the hot side, so I always check my bakes early.
That’s it! Let me know how it goes! And, if you aren’t already receiving my newsletter….be sure to sign up so you won’t miss a recipe!
Pumpkin Scones with Cinnamon Chips
This recipe is adapted from a recipe on King Arthur Flour's website.
- 2 3/4 cups all purpose flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 2 eggs
- 2/3 cup pure pumpkin
- 1/2 cup COLD butter
- 1 cup cinnamon chips
Line a large baking sheet with parchment paper and set aside.
Combine the dry ingredients in a large bowl. Set aside.
Mix the wet ingredients in medium bowl. Set aside.
Now, slice the stick of butter into smaller chunks. This will help you "cut" the butter into the dry ingredients. Cut the butter into the dry ingredients using a pastry cutter or two butter knives. When you're done, the mixture will look like small pebbles and coarse sand.
Next, add the wet ingredients and the cinnamon chips io the flour/butter mixture using a rubber spatula. Be sure to pull up all of the flour on the bottom of the bowl. If the dough is too dry, put in a splash of buttermilk. The dough should NOT be sticky at all. It's a pretty dry dough.
Separate the dough into two portions and put them on the parchment paper. Then, shape the two mounds of dough into disks.
Put the dough in the freezer for 30 minutes. This step is critical for the scones to rise to the maximum height.
While the dough is in the freezer, preheat the oven to 425 degrees.
After you pull the dough out of the freezer, transfer the parchment paper with the dough disks on it to a new baking pan (you don't want to put the pan from the freezer into the oven).
Cut each disk into six equal triangles. You'll want to pull the triangles apart a bit so they have enough space to rise and expand. Brush the top of the triangles with a little bit of milk. You can also sprinkle some turbinado sugar or cinnamon sugar on top.
Bake for 15 - 25 minutes, depending on your oven. I'd start checking them at 12 minutes. Once a toothpick comes out clean, they're ready to go!