Thursday, November 15, 2007

Pumpkin Scones with Pecans and Dark Cholocate Chips

This is another recipe that lasted mere nano seconds in my house. The pecans offered a great crunch and the dark chocolate melted all ooey gooey when I cut the scones in half and toasted in the toaster oven, such a great breakfast when served with cottage cheese or applesauce on the side. I did make these before I went away to Mexico, and at that point said F-IT. I'm eating good in the neighborhood; bikini be damned. I altered this recipe from this one on the Joy of Baking website, so it was a bit healthier than the original.

Pumpkin Scones with Toasted Pecans and Dark Chocolate
2 cups all purpose flour
1/3 cup light sugar
1/2 teaspoons ground ginger
1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cold unsalted butter, cut into pieces

1/4 c applesauce
1/4 cup dark chocolate pieces (I used 65% cacao)
1/4 cup toasted and chopped pecans
1/3 - 1/2 cup vanilla soy milk
1/2 cup fresh or canned pure pumpkin (if using canned pumpkin make sure there are no spices or sugar added)
1 teaspoon pure vanilla extract


Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a
baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins and pecans, if using. In a separate bowl mix together the buttermilk, pumpkin puree and
vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not overmix the dough.

Transfer to a lightly floured surface and
knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with the egg wash and sprinkle a little Turbinado sugar on top, if desired. (I didn't)

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

Makes 8 scones.

Rating = So Gad Damn Good (when toasty warm)

1 comment:

Marianne said...

These looked so delicious that I had to try them. They're delicious. Mine turned out a litte darker though. You can check them out here:
http://randomreading.wordpress.com/