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Topic: Pumpkin Scones Experimentation!  (Read 1917 times)
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Ginerbean
« on: September 11, 2011 03:00:45 PM »

Hey all! I've been craving pumpkin SO BADLY recently and one of the things that I hadn't (until now, of course) attempted to make from scratch is scones! So I found a good lookin recipe on the interwebs:
http://sweetpeaskitchen.com/2010/09/27/pumpkin-scones/ and I modified it so I could add a bit more pumpkin (2/3 of a cup instead of 1/2). Unfortunately, I didn't realize how much more wet that would make them, so I ended up adding about a cup more flour! Which totally sucked, because even though my scones still tasted a little bit like pumpkin, they were dryer than I would've liked and were more yellow than orange. Not festive at all, although still delicious!



Then I decided that experimentation was necessary. I still wanted 2/3 cup pumpkin, because I just did. So, using that same recipe, I substituted 1 cup white whole wheat flour for 1 of the all-purpose cups (because whole wheat is supposedly dryer), and kept my 2/3 cup pumpkin ratio. I still needed to compensate a little for the wetness in the dough (+another 1/3-1/2 cups all-purpose flour), but I decided I gave less of a crap about how wet it was because i floured EVERYTHING. Which I think is the key. So tada! More orange, more pumpkin-ish scones! PLUS part whole wheat! Yay! Anything to justify an addiction to sugary carbs!





This last picture is the truest to the color... yum :]



My only other modification to the recipe (both times), is the freezer thing. My freezer (and refridgerator, for that matter) right now is laughably small, so chilling my dough is totally out of the question.

I also have a question for the experienced scone makers out there: how sticky should my dough be? I read somewhere that it's okay for it to be a little bit sticky, but to make sure not to handle the dough in general too much because otherwise the scones will be tough (probably also what happened in my first batch).
« Last Edit: September 11, 2011 03:07:29 PM by Ginerbean » THIS ROCKS   Logged

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« Reply #1 on: September 11, 2011 03:47:26 PM »

I've used this same recipe and I really liked it! I was on the hunt for a pumpkin scone recipe that was just like Starbucks and this one was really good and comparable.

I love the idea of adding whole wheat to it! They look scrumptious!  


SO..not sure how sticky your dough was...if it's kindof losing it's texture when you put it on the board...if it spreads out a bunch and not hold it's shape you need to add more flour carefully. If it's sticky but still holds it's shape? No worries...just don't work it too much and use flour on your work surface(if it's pretty wet dough..it'll absorb the flour really fast so use a lot..at least that's my experience  Smiley)...BUT your scones are definitely going to be more moist after baking. Some like them more dry. I like mine moist.

The main thing...like you said..is to not over work the dough. If it's too sticky in the beginning..it's super hard to add more flour without overworking the dough.
Over working scone dough or any type of bisquity dough will make them tough. And it's REALLY easy to do.


These look wonderful!  Good job!
 
« Last Edit: September 11, 2011 03:49:53 PM by WildBird » THIS ROCKS   Logged

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« Reply #2 on: September 11, 2011 05:44:29 PM »

Have you considered using pumpkin in your glaze to have more pumpkin flavor? I bet you could put about a 1/4 cup in there and it would cut a bit of the sweetness and still add flavor. Smiley

Oooo, you could add in some dried cranberries to those scones...nom.nom!
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« Reply #3 on: September 11, 2011 07:40:10 PM »

In my experience the dough should be sticky.  Handle it lightly with floured hands to form your ball.  The finished product shouldn't be dry - or wet - it should simply feel like it melts in your mouth!  A good scone is hard to come by - hooray for you for working towards one that is just like you want!
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Ginerbean
« Reply #4 on: September 12, 2011 06:43:59 PM »

Thank you all for your input! I think I am going to just add the extra flour initially, now that I know approximately how much more I need... so sticky, but not TOO sticky! And just flour everything lots and lots (especially my hands). Got it! Next step: make the spiced glaze in that first recipe link.
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lsdetroit
« Reply #5 on: October 04, 2011 11:05:25 PM »

this would go well with hot cider!
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Muno
« Reply #6 on: October 08, 2011 03:15:16 PM »

I'm obsessed with anything pumpkin-flavored, and these look SO good! I will definitely be making these.
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Ginerbean
« Reply #7 on: October 30, 2011 05:43:56 PM »

Do it! I'm gonna do a remake asap. I have recently acquired 10 cans of pumpkin. Eeeeeee!
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« Reply #8 on: September 26, 2013 03:39:40 PM »

Ahhhh, I need to make these something fierce.
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TheGlobalChameleon
« Reply #9 on: October 12, 2013 06:54:51 PM »

This look AMAZING!  I have to try!
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