Fall Frenzy: Pumpkin Scones
After 2 weeks of mulling over my New York friends’ Instagram accounts, I can finally stop being jealous of their fall rituals. It is finally getting cooler here in Hong Kong. One thing I miss about the States is how big of a deal fall is. The short period of not sweating like a pig or freezing in the snow is so precious that we constantly celebrate with activities like drinking apple cider, going pumpkin picking, rolling in red leaves etc. The abundance of pumpkin products has made me so jaded that it shocks me the local Starbucks doesn’t carry #PSL, let alone canned pumpkin at the grocery store (the employee actually looked at me like I was crazy for eating it.) This is Hong Kong at the end of the day, and I finally secured a can of the luscious bright orange puree.
It's really not hard to decide what to make with pumpkin puree, since the entire North American population is coming up with new recipes every year. Lists like this perhaps is a bit too ambitious for my lone can of pumpkin puree. For these scones, I modified the recipe quite a bit, mainly to replace the fat and sugar with healthier alternatives. Instead of the expected flaky texture, these scones on on the cakey end, quite similar to Starbucks' famous pumpkin scone. The pumpkin tastes milder than it smells, but impregnated by the richness of coconut oil and spices. A quintessential fall breakfast pastry, this vegetable-rich scone will definitely tempt you not only during the morning hours.
Makes 8. Adapted from this recipe on Bon Appetit.
1/3 cup stevia or 2/3 cup sugar
2 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground cloves
¼ teaspoon baking soda
1 cup all-purpose flour, plus more for surface
1 cup whole wheat flour
¾ cup chilled coconut oil
1 large egg
½ cup canned pure pumpkin
¼ cup buttermilk, plus more for brushing
2 tablespoons raw sugar
- Whisk sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and flours in a large bowl. Take the hardened coconut oil out of the fridge and break it up with a fork or spoon. Pour into the dry mixture, tossing to coat in dry ingredients as you go. Mix in egg, pumpkin, and ¼ cup buttermilk.
- Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, 25–30 minutes.
- Preheat oven to 205°C. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25–30 minutes. Serve with butter.