Pumpkin Scones
Rockwell Valentine is currently a senior studying at Temple University’s Boyer College of Music in Philadelphia. He is an avid baker and member of the social media content team at Feel Good Cooking on the University's public broadcast television channel.
Since these Pumpkin Scones are made with canned pumpkin purée, you can make them year-round. For a tender crumb, use bread flour if possible, and chill (or even freeze) your butter before grating it into the dough. These pumpkin scones are mildly sweet, so can benefit from a sprinkling of sugar before baking. For a touch of crunch on top, use coarse sugar like turbinado or demerara.
Ingredients
- 240 grams (2 cups) bread flour or all-purpose flour
- 45 ml (3 tablespoons) granulated sugar*
- 15 ml (1 tablespoon) baking powder
- 7.5 ml (1 1/2 teaspoons) pumpkin pie spice
- Pinch of salt
- 113 grams (4 ounces/8 tablespoons) very cold butter
- 237 ml (1 cup) heavy cream
- 60 ml (1/4 cup) pumpkin purée
*If you tend to adjust sugar in recipes, note that this is a conservative amount of sugar.
Preparation
- Preheat oven to 190°C (400°F or 375°F convection). In a large mixing bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt.
2. Grate or cut the butter into shreds and add to the bowl, then mix quickly to combine. Add cream and pumpkin puree, and mix until a dough forms.
3. Turn the dough out of bowl and shape into a cohesive loaf. Cut into desired shapes. Place on a baking sheet and, if desired, sprinkle with sugar. Bake until golden brown, 20-25 minutes.
Rockwell Valentine
Rockwell Valentine is a multifaceted trumpet player, composer, arranger and educator. He was born in Los Angeles, California, and raised in Connecticut. He has studied with jazz greats in New York City and Philadelphia. When not immersed in music, he is in the kitchen, cooking and baking. More about the artist at https://rockwellvalentine.com/
