Friday, February 14, 2014
I rarely bake without my weighing scale..but on this day.. it died on me just when I wanted to weigh my flour.
Scones are very forgiving, and you need not to be on the dot, unlike delicate cakes and pastries. It'll still come out alright. A +/- of 20gm flour doesn't matter much, as we don't even measure how much we dust the table during shaping and cutting. As long as the dough is soft and sticky, don't overwork it, you should be on the safe side.
I referred to this recipe and I made up a version according to my preference. I prefer my pumpkin scones to look yellow and less spiced, fluffier, with a slightly savoury glaze. My kids asked me to make more of these. Luckily I still have another pumpkin at home.
If your pumpkin puree is watery, just cook it on a pan to dry it up a bit. If you're using butternut squash puree, then just use it as it is. I do find ridged pumpkins to be wetter than smooth skinned ones.
Oh yeah.. and freshly grated nutmeg just smells so good. Crack the shell away and grate!
Pumpkin Scones with Cinnamon Cream Cheese Glaze
1 cup plain flour
1 tsp baking powder
1/8 tsp baking soda
2 Tbsp sugar
Pinch of salt (use 1/3tsp if using unsalted butter)
1/4 tsp freshly grated nutmeg
65gm lightly salted butter ( I cut 1/4 of a block )
1 egg yolk
1 heaped Tbsp natural yogurt
1/4 cup pumpkin purée
1 Tbsp butter
50 gm cream cheese (I cut 1/5 of a block)
1/3 tsp cinnamon
2 heaped Tbsp icing sugar
1/2 tsp vanilla extract
Pinch of salt if needed
1. Preheat oven to 180 (fan)/200C. Prepare a baking tray lined with baking paper
2. Prepare part A. Sift plain flour, baking powder and baking soda together. Mix with salt, sugar and nutmeg. Rub in cold butter until it resembles coarse crumbs. (If the crumbs no longer feel cold, spread them out and freeze for 2 to 3 minutes before you proceed )
3. Mix all the ingredients for Part B together.
4. Make well in the center of Part A and pour the pumpkin mixture in. Gently combine with chopsticks or with two dinner knives until the crumbs are moistened.
5. Sprinkle 1 Tbsp of flour onto the table.Scrape the dough onto the floured surface. Sprinkle the top with more flour.
6. Form the dough (pat with hands and use a scraper to straighten the sides) into a 2cm thick rectangle. Flour a dough scraper, and cut it into triangles, according to your preference. Flour the scraper before each cut.
7. Transfer the cut dough onto the baking tray and bake for 12 minutes, or until the scones look beautifully golden. Baking time depends on size of scone.
8. When scones are done baking, place them on a wire rack to cool down.
9. Prepare glaze: Mix cream cheese with butter until smooth. Add in icing sugar and salt, and adjust according to your preference.Add in vanillla and cinnamon.
10. Serve the scones with the glaze piped on top, or spread on as you eat.
|Tender and fluffy.|