chef john's pumpkin scones

Ingredients

• Servings: 12
• 1 3/4 cups all-purpose flour
• 1/4 cup white sugar
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons cold, unsalted butter, cut into pieces
• 1/2 cup pumpkin puree
• 1/3 cup buttermilk
• 1/3 cup toasted pine nuts
• 2 tablespoons all-purpose flour, or more as needed
• 1 egg
• 1 teaspoon milk
• 1 teaspoon white sugar

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 1 hr 40 mins


• preheat the oven to 400 degrees. line a baking sheet with parchment paper or a silicone baking mat.
• whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
• make a well in the center of the flour-butter mixture. stir in pumpkin puree, buttermilk, and pine nuts until just combined.
• sprinkle a work surface with 2 tablespoons flour. turn out dough the floured work surface. shape into a rectangle about 1 inch thick. fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. repeat 2 more times. cut final rectangle into 6 equally-sized squares. cut each square into triangles and transfer the scones to the prepared baking sheet.
• whisk egg and milk together in a small bowl. lightly brush the top of each scone with egg wash. sprinkle 1 teaspoon sugar over scones.
• bake in the preheated oven until golden brown, 15 to 20 minutes. transfer to a wire rack to cool completely.