Pumpkin Pecan Scones -- EASY RECIPE!
In today's video Jill teaches you how to bake super easy and super delicious Pumpkin Pecan Scones.
I always bring you recipes that are great for the beginning or even semi-advanced home cooks and bakers -- We're all home cooks, right? The recipe appears below:
Jill’s Pumpkin Pecan Scones:
2 cups unbleached flour
1/2 cup firmly packed light brown sugar
1 ½ teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 cup cold unsalted butter, cut into pieces
½ cup finely chopped nuts (I used Pecans)
1/3 cold buttermilk
1/2 cup fresh or canned pure pumpkin puree (no spices or sugar added)
1 teaspoon pure vanilla extract
Preheat your oven to 400 degrees F and place the oven rack in the center of the oven.
Line a baking sheet with parchment paper.
In the bowl of a food processor, whisk together the flour, brown sugar, spices, baking powder, baking soda, and salt.
Cut the butter into the flour mixture with a pastry blender, or your food processor. The mixture should look like coarse crumbs. Add in the chopped nuts by hand or spoon. (Don’t use the food processor blade to mix them in or they'll turn to powder.)
In a separate bowl, mix together 1/3 cup buttermilk, the pumpkin puree, and vanilla. Add the buttermilk/pumpkin mixture to the flour mixture.
Mix just until the dough comes together. Add more buttermilk if needed. Do not over mix.
Transfer to a lightly floured surface and knead dough gently until the dough comes together. and then pat the dough into a 7 to 8 inch circle.
Cut the circle in half, then cut each half into 4 pieces, and then again, to make 8 pie-shaped wedges (triangles).
Place on a parchment or baking sheet liner. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Transfer to a wire rack to cool. Makes 8 scones.
Optional: Make a glaze and drizzle it on the cooled scones.
Drizzle: ½ cup powdered sugar, a touch of vanilla, ½ tablespoon or more of milk. Start slow with the milk. (You can always add more milk) Add more milk if needed until the drizzle is easy to pour from a spoon. For a quick pastry bag: You could also pour the drizzle into a plastic sandwich bag, snip the tip off the bottom corner of the bag, and drizzle away
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Kitchen Gear Used For Today’s Video:
Breville Sous Chef Pro 16 Cup Food Processor: https://amzn.to/40gusbr
Parchment Paper Sheets: https://amzn.to/3i69CaR
Pyrex Glass Measuring Cup Set: https://amzn.to/3GrtVdI
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OXO Veggie/Nut Chopper: https://amzn.to/3un95uw
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GREAT PREPPING EQUIPMENT:
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Anchor Hocking 2 Quart Batter Bowl w/Lid: http://amzn.to/2yxU4r
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