Mrs. Chiu’s Pumpkin Scones by mrs.chiu

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Mrs. Chiu's Pumpkin Scones
Submitted by mrs.chiu on September 04, 2009 at 9:33 am

DESCRIPTION
Mrs. Chiu's Pumpkin Scones

SUMMARY
Yield 0 File under Muffins Quickbreads Scones
INSTRUCTIONS

Several years ago a friend told me about the Starbucks Pumpkin scones and how good they were so I ventured out one winter morning and tried one.....talk about disappointed! They weren't moist and the flavor punch just wasn't there for me. So I embarked on developing a recipe for the perfect pumpkin scone and here it is!

Quantity: Baker's dozen

3 1/3 C. King Arthur all-purpose* flour
1 C. light or dark brown sugar, packed
2 t. ground cinnamon
3/4 t. ground ginger
3/4 t. ground nutmeg
1 3/4 t. baking powder
1/2 t. baking soda
2 T. buttermilk powder**
7/8 t. salt
1 1/2 sticks cold unsalted butter, cut up
1/2 C. + 1 T. water
1 C. canned 100% pumpkin (no spices added)
3/4 C. semi-sweet chocolate chips (optional, but a requirement for me!)

Cream Cheese Frosting (optional)

Note: **If you want to use buttermilk instead of the powdered form, omit the water and in it’s place use 1/2 C. + 1 T. fresh buttermilk.

1.Preheat oven to 400 degrees. Line baking sheet with parchment paper or use silpats like I do.

2.In a food processor bowl, add all dry ingredients and pulse, then add butter. Process until butter is evenly distributed. Stir in the chocolate chips if using. (This is a good point to put the mixture into a Ziploc bag and freeze until right before you want to bake.)

3.In a separate bowl, mix together the water and pumpkin. Add this to the dry ingredients and mix just until the dough comes together. Do not overmix (I use a danish dough whisk). You might need to add a few tablespoons more water until it comes together.

4.Using large ice cream scoop (about 1/3 cup of dough), drop scones on prepared baking sheet.

5.Bake for about 20-22 minutes or until golden brown and a toothpick inserted in center comes out clean. Transfer to wire rack to cool. Frost when cooled with your favorite cream cheese frosting. I like to top each with a square piece of waxed paper so that the frosting stays put and doesn't create a mess.

These freeze very well and when stored several days in airtight container, get even more moist! A good keeping scone.

**Note: I've used King Arthur 100% white whole wheat flour in place of the all-purpose and it does excellent, you just might need to add another tablespoon or two of water...a good way to sneak in some extra fiber without anyone noticing!

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