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Lucia Borzillo

Fall Flavors - Pumpkin Scones and Ginger Cookies


Tonight I wanted to bake something seasonal so I decided on Pumpkin and Ginger as tonight's featured flavors.


Pumpkin Scones

Ingredients-

2 cups (250g) all-purpose flour (spooned & leveled)

2 and 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1 and 1/2 teaspoons pumpkin pie spice*

1/2 teaspoon salt

1/2 cup (8 Tbsp; 113g) unsalted butter, frozen

1/3 cup + 2 Tablespoons (105ml) heavy cream, divided

1 large egg

1/2 cup (115g) canned pumpkin puree, blotted

1/2 cup (100g) light brown sugar

1 teaspoon pure vanilla extract


Method-

Preheat oven to 400°F).


Adjust the baking rack to the middle-low position.

Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.


Make the scones: 

Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl.


Grate the frozen butter (I use a box grater).


Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.


Whisk 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin (see note), brown sugar, and vanilla extract together in a small bowl.


Drizzle it over the flour mixture and then mix it all together until everything appears moistened.


With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. 


Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges.


To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. (Larger scones are pictured in this blog post.)


Place scones at least 2 inches apart on the prepared baking sheet(s).


Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired. (Gives a nice crunch!)


Bake the larger scones for 20-25 minutes or until lightly browned.


If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned.


Remove from the oven.


Ina Garten Ginger Cookies

Ingredients-

2 1/4 cups all-purpose flour

1 tsp baking soda

2 tsp ground cinnamon

1 1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp kosher salt

1 cup dark brown sugar, lightly packed

1/4 cup vegetable oil

1/3 cup unsulfured molasses

1 large egg, at room temperature

1 1/4 cups chopped crystallized ginger (6 ounces)

granulated sugar (about 1/3 cup) for rolling the cookies right before baking



Method-

Preheat the oven to 350 degrees. 


Line 2 sheet pans with parchment paper.


In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ground ginger, and salt. Then combine the mixture with your hands.


In the bowl of an electric mixer, fitted with a paddle attachment, beat the brown sugar, oil, and molasses on medium speed, for 5 minutes.


Turn the mixture to low speed, add the egg, and beat for one minute. 


Scrape the bowl with a rubber spatula, and beat for one more minute.


With the mixer still on low, slowly add the dry ingredients to the bowl. Then mix on medium speed for 2 minutes.


Add the crystallized ginger and mix until combined.


Scoop the bowl with two spoons or a small ice cream scoop. 


With your hands roll each cookie into a 1 3/4 inch ball and then flatten them slightly with your fingers.


Now press both sides of each cookie in the granulated sugar. 


Place them on the sheet pans.


Bake for exactly 13 minutes. (The cookies will

 be cracked on the outside and soft on the inside.


Let the cookies cool on the sheets for 2 minutes and then remove them to wire racks to cool completely.

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