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.