Photo by Iuliia Nedrygailova
Makes 8 scones
2 cups all-purpose flour
⅓ cup light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cardamom
½ teaspoon kosher salt
1 stick (½ cup) unsalted butter, cut into ½-inch cubes and chilled
2 tablespoons crystallized ginger, finely chopped
⅓ cup currants or raisins
¼ cup pecans, chopped
½ cup pumpkin purée, bought or homemade (see Chef's Tip)
⅓ cup buttermilk, more if needed
1 teaspoon vanilla
¼ cup heavy cream
1 tablespoon sugar
Preheat oven to 400 F and place rack in the center of oven. Line a baking sheet with parchment paper or spray with cooking spray. In a large bowl, whisk flour, sugar, baking powder, baking soda, cardamom and salt. Using a pastry cutter or two knives, cut the butter into the flour mixture. The mixture should look like coarse crumbs. Stir in crystallized ginger, raisins and pecans. In a separate bowl, mix pumpkin purée, buttermilk and vanilla. Make a well in the center of the flour mixture and pour in buttermilk mixture. Mix until the dough just comes together. Do not overmix. (If dough seems too dry, or all flour mixture does not come together, add more buttermilk, 1 tablespoon at a time, until dough comes together like a biscuit dough.)
Transfer dough to a lightly floured surface. Knead gently four or five times, then pat dough into a circle about 7 inches round and 1½ inches thick. Cut circle in half, then cut each half into four pie-shaped wedges (triangles). Place scones on baking sheet. Brush tops with heavy cream and sprinkle with sugar.
Place baking sheet inside another baking sheet to prevent the bottoms of the scones from overbrowning. (This is particularly important if your oven's heating element is on the bottom of the oven. If your oven is convection, one baking sheet is sufficient.) Bake for about 20 minutes or until golden brown and a cake tester inserted in the middle of a scone comes out clean. Transfer to a wire rack to cool.
Chef's tips
Pumpkin purée recipe
Yields 2–3 cups
1 medium sugar pumpkin (2–4 pounds)
1 teaspoon olive oil
- Preheat oven to 400 F. Line a baking sheet with parchment or foil.
- Cut off stem and slice pumpkin in half, top to bottom. Using a cookie scoop, scrape out all the seeds and pulp.
- Place on baking sheet, cut side down. Brush the outer skin and edges of pumpkin with olive oil.
- Bake 45–60 minutes or until skin is easily pierced with a fork and flesh is very soft.
- Let cool for 30–60 minutes until safe to handle.
- Using a large scoop, scoop out flesh and discard the skin.
- Place the flesh into a food processor or blender. Process 1–2 minutes until completely smooth and creamy.
- Optional: Fresh purée can be more watery than canned. Strain through a fine-mesh sieve or cheesecloth over a bowl for 30–60 minutes and let excess liquid drain.
- Store in fridge in airtight glass or plastic container for 1 week. Or store in freezer in freezer bags for 3–6 months.
Make your own baking powder. Commercial baking powders contain sodium aluminum sulfate, which can leave a metallic, soapy aftertaste. And baking powder loses potency over time, causing it to lose its leavening power. Buying the ingredients to make your own can save you money over time. No more running to the store at the last minute!
Homemade baking powder
Makes ½ cup
¼ cup cream of tartar
2 tablespoons baking soda
2 tablespoons arrowroot or cornstarch
Mix ingredients and store in airtight glass or plastic container in a cool, dry place for up to 6 months.
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