This past weekend, the MOPS* group that I belong to was having a bake sale at church. I immediately signed up for scones or cookies. I was hoping to find a good scone recipe; who doesn't love a good scone and cup of tea? It's getting to be that time of year when tea sounds good in the afternoon. Anyway, I found two recipes, one for pumpkin scones and one for cranberry scones. I think the cranberry one needs a bit of tweaking before I post it but both were really good and sold well at the bake sale.
from Joy of Baking
2 c flour
1/3 c brown sugar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1 tsp baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c cold unsalted butter, cut into pieces
1/3 c raisins
1/4 c toasted and chopped pecans or walnuts
1/3 - 1/2 c buttermilk
1/2 c pumpkin
1 tsp. vanilla extract
Egg wash: 1 large egg and 1 Tbsp. milk or cream
Preheat oven to 400*. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture shoudl look like coarse crumbs. Stir in the raisins and pecans, if using. In a separate bowl, mix together the buttermilk, pumpkin puree, and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1 1/2 inches thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges. Place the scones on the baking sheet. Brush the tops of the scones with the egg wash.
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
*MOPS = Mothers of Preschoolers; no, I don't have preschoolers but they asked me to be a mentor mom to a group of moms.