Pumpkin Scones

One of my most favorite things to bake! These pumpkin scones are so soft and moist on the inside, and so crispy on the out. Take a bite and feel the crunch of the chocolate chips amidst the soft center. So try this pumpkin scones and share your comments!

You may also like my other pumpkin recipes such as Pumpkin Soup, Pumpkin Cupcakes, Pumpkin Halwa and carrot and pumpkin soup.

Pumpkin Scones:

Furthermore, I would like to give some of my suggestions for a perfect pumpkin scones. Firstly, These pumpkin scones are baked at a higher than normal oven temperature which gives them a crisp outside crust. Secondly, Buttermilk also gives a thick creamy texture with a rich and tangy buttery taste. However, you can make your own buttermilk, just by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and let it stand at room temperature for about 10 minutes before using. While adding buttermilk, start with 1/3 cup (80ml) and mix the dough. And then, if needed, add more buttermilk.

Finally, to make your lives easier instead of making pumpkin puree we can buy a canned pumpkin puree. Just make sure that you don’t buy the pumpkin puree which already has the spices added to it.

How to make homemade pumpkin puree :

If you want to make your own pumpkin puree, then buy a smaller pumpkin variety. Then first cut it in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 180 degrees C for about 45 minutes to 75 minutes depending on size or until easily pierced with a knife. Scoop out the pulp and place them in a blender and blend it until a smooth paste. Then strain the puree through a cheesecloth-lined strainer and then cool the puree before using.

Pumpkin Scones 2017-10-13 06:32:44

Serves 8    These pumpkin scones are soft and moist on the inside, and crispy on the out. Take a bit and feel the crunch of the chocolate chips amidst the soft center.                              Print        Prep Time   00:15        Cook Time   00:20        Total Time   00:35

Prep Time   00:15        Cook Time   00:20        Total Time   00:35                      Ingredients

1. 2 cups all purpose flour (260g)
2. 1/2 cup firmly packed light brown sugar (100g)
3. 3/4 tsp baking powder (3g)
4. 1/2 tsp baking soda (2g)
5. 3/4 tsp ground cinnamon powder
6. 1/2 tsp ground ground ginger powder
7. 1/4 tsp ground cloves powder
8. 1/4 tsp salt
9. 1/2 cup cold unsalted butter (113 g), cut into small pieces
10. 2/3 cup semi sweet chocolate chips (115 g)
11. 1/3 to 1/2 cup cold buttermilk (80 to 120 ml)
12. 1/2 cup canned pumpkin puree (120 g)
13. 1 tsp vanilla essence
14. 1/4 cup chopped walnuts
15. 60 ml (1/4 cup) milk          Instructions
16. Preheat oven to 200 degrees C and place the oven rack in the center of the oven. Then line a baking sheet/tray with parchment paper.
17. In a wide bowl, whisk together the flour, baking powder, baking soda, brown sugar, salt and all spices until combined.
18. Then add chopped, cold butter pieces into the flour mixture, mix well by using a pastry cutter or by hand until it becomes coarse crumbs. Then add chocolate chips, mix well.
19. In a separate bowl, whisk together 80 ml (1/3 cup) buttermilk, pumpkin puree, and vanilla essence until incorporated.
20. Add this buttermilk mixture to the flour mixture, mix until it forms a smooth dough. (add the remaining buttermilk, if needed). Do not over mix.
21. Place the dough on a floured surface and knead gently until just smooth.
22. Form the dough like a ball. Then pat the dough into 18 cm circle.
23. Cut the circle into 8 triangle pieces. (first cut in half, then cut each half into 4 pie-shaped wedges)
24. Place the scones on the prepared baking sheet. Then brush the tops of the scones with milk by using a pastry brush.
25. Finally, sprinkle chopped walnuts over the scones and press gently.
26. Place the baking sheet inside another baking tray to prevent the bottom of the scones from over browning.
27. Bake it for 20 mins or until it becomes golden brown and a toothpick inserted in the center comes out clean.
28. Remove from the oven and transfer to a wire rack to cool.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Pumpkin Scones

Serves 1
Prep Time: 00:15
Cook Time: 00:20
Total Time: 00:35

Ingredients

• 2 cups (260g) all purpose flour
• 1/2 cup (100g) firmly packed light brown sugar
• 3/4 tsp (3g) baking powder
• 1/2 tsp (2g) baking soda
• 3/4 tsp ground cinnamon powder
• 1/2 tsp ground ground ginger powder
• 1/4 tsp ground cloves powder
• 1/4 tsp salt
• 1/2 cup (113 g), cut into small pieces cold unsalted butter
• 2/3 cup (115 g) semi sweet chocolate chips
• 1/3 to 1/2 cup (80 to 120 ml) cold buttermilk
• 1/2 cup (120 g) canned pumpkin puree
• 1 tsp vanilla essence
• 1/4 cup chopped walnuts
• 60 ml (1/4 cup) milk

Instructions

• Preheat oven to 200 degrees C and place the oven rack in the center of the oven. Then line a baking sheet/tray with parchment paper.
• In a wide bowl, whisk together the flour, baking powder, baking soda, brown sugar, salt and all spices until combined.
• Then add chopped, cold butter pieces into the flour mixture, mix well by using a pastry cutter or by hand until it becomes coarse crumbs. Then add chocolate chips, mix well.
• In a separate bowl, whisk together 80 ml (1/3 cup) buttermilk, pumpkin puree, and vanilla essence until incorporated.
• Add this buttermilk mixture to the flour mixture, mix until it forms a smooth dough. (add the remaining buttermilk, if needed). Do not over mix.
• Place the dough on a floured surface and knead gently until just smooth.
• Form the dough like a ball. Then pat the dough into 18 cm circle.
• Cut the circle into 8 triangle pieces. (first cut in half, then cut each half into 4 pie-shaped wedges)
• Place the scones on the prepared baking sheet. Then brush the tops of the scones with milk by using a pastry brush.
• Finally, sprinkle chopped walnuts over the scones and press gently.
• Place the baking sheet inside another baking tray to prevent the bottom of the scones from over browning.
• Bake it for 20 mins or until it becomes golden brown and a toothpick inserted in the center comes out clean.
• Remove from the oven and transfer to a wire rack to cool.

By Santhi Therese
The Indian Claypot