Saturday, November 6, 2010
Pumpkin Scone with Ginger Honey Glaze
We were having a pumpkin streak where we made pumpkin everything. Watch out for another pumpkin post in a little bit. So since I am poor, I subscribe to Poor Girl Gourmet and found this pumpkin scone recipe that sounded delicious! But let me tell you, it's not cheap.... unless you have everything. But who keeps candied ginger in their cupboard? Anyways, these were really good, especially the ginger honey glaze. It seriously taste like sweeten condensed milk. So awesome!
Ingredients (that we used):
2 cups unbleached all-purpose flour
1/4 cup packed dark brown sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
1/2 cup (1 stick) unsalted butter, very cold (as in, butter that has been in the freezer for 10 minutes prior to using it)
1/4 cup dried cherries
1/4 cup finely chopped candied ginger
1/2 cup pumpkin puree
2 tablespoons heavy cream
1 large egg yolk, lightly beaten
2 to 3 tablespoons heavy cream
1/2 cup confectioners' sugar, sifted
1/4 cup heavy cream
1 tablespoon honey
1/2 teaspoon fresh ginger
1. Preheat the oven to 400 degrees. Have a 10 by 15-inch rimmed baking sheet at the ready.
2. In a large mixing bowl, combine the flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg, mixing well to evenly distribute all.
3. Take your very cold butter out of the freezer, and cut it into cubes. Place the cubes into the bowl with the flour mixture, and using either your fingertips (not your palms, as they are warmer than your fingertips and may melt the butter as you work it into the flour) or a pastry blender, cut the butter into the flour until the pieces of butter are approximately the size of peas. Stir in the dried cranberries and crystallized ginger.
4. In a small mixing bowl, combine the pumpkin puree, cream, and the egg yolk, mixing well. Pour the puree mixture into the dry mixture. Using a wooden spoon or other large, sturdy spoon, mix the wet ingredients into the dry ingredients until you no longer have any dry spots remaining in the dough. This requires a little bit of effort - 2 to 3 minutes of mixing with a spoon - so don't go reaching for additional puree or cream in those first 30 seconds, the dough will come together.
5. Place a rectangle of parchment paper that is approximately 10 by 15-inches on your work surface and dust it with flour. Lightly dust your hands and a rolling pin with flour, adding more as necessary during the rolling out process. Transfer the dough from the mixing bowl to the floured parchment paper and roll it out to an 8-inch round that is about 1-inch deep. We'll be baking the scones on the parchment, so the next step is to transfer the parchment paper with the dough round to your baking sheet.
6. Brush the top of the dough with the cream for the wash. Using a sharp knife or pastry scraper, cut the round into 8 as-equal-as-you-can-get-them wedges. Spread the wedges out around the baking sheet so that they are not touching one another and have at least 1-inch between them. Bake until the scones are just starting to brown at the edges, 18 to 20 minutes. The tops will still be slightly soft to the touch at this point, but all is good. Remove them from the oven and allow them to cool for at least 10 minutes before glazing.
7. While the scones bake, mix together the confectioners' sugar, cream, honey, and fresh ginger in a small mixing bowl until you have a creamy frosting. Once the scones have cooled for that minimum of 10 minutes, use a spoon to drizzle the glaze over the top of the scones.
We roasted our own pumpkin! Or rather, Iva baked a whole pumpkin!