I had my knees replaced on December 20th. Luckily for me I have Mike and Abigail came home from college on December 17th. She made a fabulous pasta on Christmas Eve and scones for Christmas morning. The scones were out of this world so I wanted to share the recipe. Abigail is a pretty confident cook and has been cooking for herself at college.
Halloween Pumpkin Scones Recipe is from Alice's Tea Cup in New York where Abigail goes to college.
Alice's Tea Cup Pumpkin Scones
Makes 10 to 12 scones
3 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon baking soda
2-1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 cup ground ginger
1/4 cup ground cinnamon
1-1/2 sticks (3/4cup) unsalted butter, cut into 1/2-inch pieces
1-1/4 cups buttermilk
1 cup canned pumpkin puree (all pumpkin, not pumpkin pie filling)
2 tablespoons pure vanilla extract
2 sticks (1 cup) unsalted butter
1 cup firmly packed light brown sugar
1/2 teaspoon freshly squeezed lemon juice
1/4 teaspoon kosher salt
1/2 cup heavy cream
Preheat the oven to 425 degrees.
In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
Make a well in the center of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well. Still using your hands, combine the ingredients until all the dry mixture is wet, but do not knead!
Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a disk about 1-1/2 inches thick. Using a 3- or 3-1/2-inch biscuit cutter, cut out as many scones as you can and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones- just don't knead the dough too much.
Bake the scones for about 12 minutes, or until lightly browned. Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.
While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt in a saucepan over medium heat and whisk gently until the mixture is smooth. Just as the mixture comes to a light boil, add the heavy cream and reduce the heat to low. Whisk well for 2 minutes, or until the glaze is thickened and smooth; then remove the pan from the heat.
To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet.
These are heavenly. I'm so proud of my daughter and have enjoyed her cooking while I've been unable to cook. Enjoy!