I made a point to go to the ferry building farmer’s market the other morning when I was in San Francisco.
I love everything about the market…the vibrant colors of the vegetables, the farmers heartfelt chatter as they count out your change, the hot coffee swirling in paper cups and, last but not least, the baked goods. And so, last Saturday morning, I bought a rich, crumbly pumpkin scone and a creamy blue bottle cappuccino and allowed myself be transported into complete foodie bliss.
The scone was spicy and sweet, with a crunch from turbinado sugar and toasted pecans. There was definitely cinnamon involved…and most likely fresh ground nutmeg and ginger. Raisins? maybe. Cranberries? probably. I finished the entire thing in a matter of minutes, washed down by the last few drops of my espresso.
It was so good that I vowed I would attempt to recreate it just as soon as I got home. Of course it’s not the same as the one from the market but how could it be? It is, however, delicious nevertheless and not-too-sweet…almost like a biscuit! I like ’em best with honey butter, but they would also be delicious with raspberry preserves or eaten plain…warm from the oven.
Scones are super easy to make! Remember these? If you made those you know what I’m talking about, although these pumpkin scones are assembled a wee bit differently.
Like other quick breads, you should take great care in not overmixing the dough. Overmixed dough equals pumpkin golf balls.
That’s not the goal we have in mind although they would make great weapons for self defense.
I use pecans and raisins….but you should try walnuts and cranberries! I think that would be delicious.
All good things are sprinkled with sugar before baking.
Scones are best eaten the same day they are baked. This is probably the only baked good that I don’t freeze.
Pecan Pumpkin Raisin Scones
makes about a dozen scones
1 cup all purpose flour
1 cup pastry flour (regular or whole wheat is fine)
1/3 cup packed brown sugar
1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp baking powder
1/2 tsp baking soda
1 stick (1/2 cup) butter, cold and cut into small pieces
1/2 cup raisins
1/3 cup dry roasted pecans, chopped
1/2 cup buttermilk
1/2 cup pumpkin
Preheat the oven to 400 degrees. In a large bowl, mix the dry ingredients (flour through baking soda). Using your fingers, cut in the butter…rubbing the mixture together until it resembles cornmeal and there are no big butter clumps left. Stir in the pecans and raisins.
In a small bowl, whisk together the pumpkin and buttermilk. Add this to the flour mixture and stir only until combined. Be careful not to overmix!
Drop ice cream scoop sized balls of dough on a lined baking sheet. Sprinkle with sugar. Bake for 18-20 minutes, until golden brown.
tinaNovember 9, 2010 at 7:44 am
omg, these look delish- a perfect breakfast for thanksgiving while cooking dinner! LOVE IT! 🙂
emlNovember 9, 2010 at 11:47 am
That sounds so peaceful.
Never been a scone person – perhaps I should try?
Nelly@CrazySexyFitNovember 9, 2010 at 1:05 pm
…that is the most perfect idea. I’m totally stealing it from you, is that cool? ;P
Michele @ Healthy CultivationsNovember 9, 2010 at 7:44 am
I’m guessing it’s the buttermilk that really makes the flavors so intriguing in these scones. Beautiful photos!
grocery goddess jenNovember 9, 2010 at 7:44 am
Why don’t you just move in with me and feed me baked goods all day? And those do sound like they’d be awesome with cranberries….mmmmm…cranberries.
Estela @ Weekly BiteNovember 9, 2010 at 7:45 am
What is it about farmer’s market scones that taste so delicious?
These look like the the perfect fall sweet bread! Scones are my favorite 🙂
Amanda (Eating Up)November 9, 2010 at 7:47 am
I still need to try making scones! I’ve only eaten one in my life–I know, blasphemy!
rebecca lustigNovember 9, 2010 at 7:48 am
Perhaps what I love most about your blog is the stories behind every recipe.
beautiful. and delicious.
jessica @ how sweetNovember 9, 2010 at 7:49 am
I love pumpkin scones but add pecans? Major major lust.
Angela @ Eat Spin Run RepeatNovember 9, 2010 at 7:52 am
Reading your blog an hour before lunch is a baaaaad idea. These look delicious! Gorgeous photos 😀
Debbie PhanNovember 9, 2010 at 7:54 am
Jenna, would these be good with choc chips instead of the fruit? Would they bake up the same? They sound so tasty!
The Blue-Eyed BakersNovember 9, 2010 at 7:54 am
We’re sure these are fabulous! And they probably taste just as delicious as the ferry building version…how could they not!? Pumpkin and raisins? YUMMY!
Alina @ Duty Free FoodieNovember 9, 2010 at 7:55 am
I love pecans! Those scones look so. good.
faith @ gracefulfitnessNovember 9, 2010 at 8:10 am
I’m inspired! I’ve made a lot of muffins but never attempted a scone. Today’s the day! Thanks for the great looking recipe.
Suzanne de CorneliaNovember 9, 2010 at 8:14 am
Love the Ferry Building Farmer’s Market, too. The whole area is so cool. Before the ’89 major earthquake…there was an overhead frwy above the Embarcadero that was damaged & torn down, everything revitalized. Love the proud promenade of palm trees marching up the length of the entire wide street. And when sit on the back deck drinking coffee where the gleaming white seagulls kiss the sky & the Ferries blow their exit horns 3 times, and cargo ships like skyscrapers on their side stream by.
Cathy B. @ Bright BakesNovember 9, 2010 at 8:22 am
i currently have more buttermilk in my fridge than is remotely sensible. These scones could help! 🙂
Tab - Just Weighing InNovember 9, 2010 at 8:23 am
These look amazing – I, too, have buttermilk that is about to go bad and this sounds like the perfect solution!
Laughter-Loving StacyNovember 9, 2010 at 8:28 am
Oh, those scones sound like the perfect thing to eat right now. Yummm 🙂
Sarah-Mae @ Eat, Run, KnitNovember 9, 2010 at 8:29 am
Baked goods eaten in special places and with your full attention ALWAYS taste better, even if it’s your ‘same ‘ol’ homemade ones brought to eat in special places.
Thank you for this recipe, it looks delicious – I’ll try to make sure it’s savoured in a special place!
sarah k @ pajama chefNovember 9, 2010 at 8:32 am
mmm wow! love this. i gotta try this w/ cranberries though!
KristyNovember 9, 2010 at 8:57 am
Your scones looks amazing, love that you added pecans! Thanks for sharing!!
CamilleNovember 9, 2010 at 9:05 am
Ahh, things we recreate at home are never quite the same, are they?
But these are delicious in their own way because they were made by you!
kateNovember 9, 2010 at 9:13 am
I adore scones! Pumpkin must take it to the next level!
Moni'sMealsNovember 9, 2010 at 9:17 am
These look great! All-around great breakfast, snack, or desssert!
HopeNovember 9, 2010 at 9:19 am
Hehe pumpkin golf balls
Averie (LoveVeggiesAndYoga)November 9, 2010 at 9:58 am
I love the ferry building, farmer’s markets in general, art fairs, or any where that local vendors, real people, are selling or trading their goods. Food just tastes better, art just looks prettier, clothes that are handmade just feel cozier…and your take on pumpkin scones….lovely!!
Hope you’re enjoying your week…and I can’t believe you’re already back in your kitchen baking! I’m barely unpacked….LOL
the salty girlNovember 9, 2010 at 10:13 am
I am loving all things pumpkin right now. Savory pumpkin pasta, pumpkin frozen yogurt, and pumpkin scones!
Just a tip – if you don’t have buttermilk on hand, you can quickly make some by adding 1 tbsp lemon juice or white vinegar to 1 cup of milk. If you let it sit, it’ll coagulate into buttermilk.
LizLivingVeganNovember 9, 2010 at 10:38 am
oddly enough, I’ve never actually had a scone. Isn’t that crazy? Yes, it is! I should try this! I bet could make some substitutions and make it vegan pretty easily!
DeeNovember 9, 2010 at 11:04 am
YUM! Looks delicious!
erinnNovember 9, 2010 at 11:18 am
Do you happen to remember which tent you bought the scone? I’m headed to SF next weekend and have been drooling over your picture post from yesterday. Must. Eat. Great food. Which of course, doesn’t seem to be terribly difficult.
Natalia - a side of simpleNovember 9, 2010 at 12:07 pm
“sprinkle with sugar” and “bake until golden brown” are my favorite baking instructions 🙂
Clare @ Fitting It All InNovember 9, 2010 at 12:41 pm
Look DELICIOUS. I’m thinking Thanksgiving morning breakfast for my family?
AnneNovember 9, 2010 at 12:59 pm
I’m putting these on my list, but would also love to know where you got the original scone. I’m at the ferry plaza a lot on Saturdays, and am often overwhelmed by all the choices. What’s your favorite for scones and the like>
jennaNovember 9, 2010 at 1:08 pm
I honestly don’t remember…I’m so sorry. It was a booth in the back, near the middle!
AnneNovember 9, 2010 at 4:51 pm
I’ll head that direction next time and test my luck. Nothing down there is ever bad.
MarilynNovember 9, 2010 at 1:18 pm
These look wonderful, I have still not tried to make scones, for some reason I am afraid to try but— they look pretty easy and I am going to try them!
LoriNovember 9, 2010 at 2:28 pm
These look and sound incredible! I love pumpkin and mixed into a scone form of baked goodness- wow. 🙂
erin @ small thingsNovember 9, 2010 at 2:42 pm
I am joining some friends this year for Thanksgiving and I’m thinking these might be the perfect hostess gift! yum.
Mary @ Bites and BlissNovember 9, 2010 at 6:07 pm
I love scones!! I’ve been craving them lately, actually..so this is perfect timing 🙂
MarieNovember 9, 2010 at 7:35 pm
These scones sound amazing! I love all things pumpkin and nut.
Have you ever been to Bovine Bakery in Point Reyes Station? They have the most delicious scones and muffins I have ever stuffed into my face. I got some kind of whole wheat rhubarb and apple scone, and my mom got some delicious muffin creation, and we just about died from deliciousness. If you haven’t been, you should definitely make a special road trip out there.
KristyNovember 10, 2010 at 4:22 am
I have a whole bag of plums that I need to get rid of. I was thinking about attempting a “plum scone” and this looks like a great base to start with. I could just make adjustments to account for the additional liquid from the fresh fruit, right?
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