I enjoy the weekend after Thanksgiving more than the day itself. On Thanksgiving Day, I made several trips up and down three flights of stairs and did so much lifting and carrying that my body felt like I had spent the day at the gym instead of the kitchen. It’s one way to burn calories I guess. This weekend, I have more time to, relax, spend time with friends and family, binge watch the “Mystery Marathon” on my local PBS station and, of course, eat leftovers.
If you find yourself with extra canned pumpkin, try making these tender pumpkin scones. The don’t take long to make and will impress weekend houseguests. As a bonus, your kitchen will be fragrant with the autumn spices that flavor the dough. Serve them at a holiday brunch or split them in half for mini turkey and cranberry sauce sandwiches after bargain shopping. Note: Pepitas are the green kernels of pumpkin seeds. You can buy them ready hulled.
If you like this recipe, please share it. If you make it, let me know how it turned out.
- Caramelized pepitas:
- 1/4 cup (15 g) pepitas
- 1 tbsp. butter
- 1 tbsp. granulated sugar
- 2 cups (260 g) all purpose flour
- 1/3 cup (75 g) brown sugar
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/4 tsp. freshly ground nutmeg
- 1/4 tsp. ground allspice
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup (113 g) cold, unsalted butter cut into small pieces
- 1/3 cup (50 g) dried cranberries
- 1/4 cup (15 g) toasted pepitas, walnuts, or pecans
- 1/2 cup (120 ml) buttermilk
- 1/2 cup (120 ml) canned pure pumpkin
- 1 tsp. pure vanilla extract
- Egg Wash:
- 1 egg
- 1 tbsp. whole milk
- Pre-heat oven to 400 degrees F (200 degrees C.)
- For the caramelized pepitas:
- Melt 1 tbsp. butter in a saucepan over medium heat.
- Stir in the sugar. Keep stirring until the sugar turns a reddish brown.
- Remove from the heat and stir in 1/4 cup (15 g) pepitas to coat with the caramel.
- Spread out the caramelized pepitas on a small baking sheet lined with parchment paper.
- Bake for 10 minutes until golden. Remove from oven and set aside to cool.
- Scone dough:
- Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients.
- Cut the butter into small pieces and blend into the flour and spice mixture with a pastry blender, two knives or your fingers until it looks like coarse bread crumbs.
- Stir in the dried cranberries and toasted pepitas or nuts.
- In a separate bowl, mix together the buttermilk, pumpkin and vanilla. Add this wet mixture to the flour mixture. Mix until the dough comes together.
- Turn dough out onto a lightly floured surface. Knead dough gently with floured hands. Pat it into a circle about 1 1/2 inches (4 cm) thick and 7 inches (18 cm) diameter.
- Cut the circle in half, then into quarters. Cut each quarter into two triangles to make 8 dough triangles. Place the triangles on the baking sheet.
- Whisk together the egg and milk to make an egg wash. Brush the tops of the dough triangles with the egg wash. Sprinkle each triangle with caramelized pepitas.
- Place the baking sheet in the pre-heated oven. Bake for about 20 minutes or until golden brown and a toothpick or skewer inserted into the middle comes out clean. Transfer to a wire rack to cool.