Pumpkin Scones
Cooking with Julian
Cooking with Julian
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Ingredients

  • 12 grams of fat in an 8 ounce package. You are looking for approximately 84% butter fat in the butter. Freeze 4 ounces of the butter at least 24 hours before grating. Grate the butter using a food processor (use the large shredding disc; will look like shredded cheese when complete. If you do not have a food processor, use large whole of a box grater working very quickly.) Place grated butter in container and return to freezer for at least 2 hours
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 8 tablespoons (4 oz) unsalted butter
  • 1 cup pumpkin puree
  • 1/2 cup coarsely chopped walnuts or pecans nuts (optional)
  • 1/2 raisins (optional)
  • 1/8 cup flour (for use on the work surface)
  • 1/8 cup sugar (for use on the work surface)
  • 2 tablespoons melted butter
  • 1/4 cup sanding sugar
  • Directions
  • Preheat oven to 425. Line a baking sheet with silpat or parchment paper.

Instructions

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