My all time favorite movie is Tommy Boy. I’ve seen it a million times, I quote it on a daily basis and to this day I still die laughing when I sit down and watch it. One of my favorite parts is when Tommy tells his new step-brother that if he sent a photo of his mom to his buddies in college, she’d be “Boner of the Month”. HA…kills me!! So, my new thing is I want to have a scone of the month that will give you a sconer. Yeah, I know it’s half way through November but I just thought of it and I wanted to do pumpkin now because I have a different idea for December.
Now friends and family tell me my stuffs great because they love me and my coworkers tell me my stuff sucks because they hate me. So who do you believe? Tough call. I’m generally my biggest critic because I think my work could always be improved upon. Then came the Pumpkin Scone. Man, I ate the hell out of these things when they came out of the oven. They are not overly sweet, nor dry and the spice balance is just…. you know…. I nailed it. Gotta be proud of myself on this one.
It went like this…..
160g brown sugar
6g salt (1tsp)
26g baking powder (2Tbsp)
20g baking soda (1Tbsp)
220g butter, room temp
17g vanilla (2Tbsp)
15g cinnamon (3Tbsp)
3g ginger (1Tbsp)
1g cloves (1/4 tsp)
425g pumpkin puree ( 1 – 15oz can)
-Combine all the dry ingredients
-Add your butter and rub between your fingers like you’re making pie dough. The dough will come together and be crumbly just like pie dough with small bits of butter.
-Add your vanilla, buttermilk and pumpkin. With your hands again combine everything and work together until all is combined. The dough is a little wet.
-Turn the dough out onto a floured surface and divide in two. Make two rounds about 8″ in diameter, depending on how thick you want your scones. You should be able to get 8 scones out of each round.
-Bake at 375 for 15 minutes
The glaze is just a thin ganache really. I actually like the ganache here as opposed to a typical powdered sugar glaze. It has a more buttery consistency and it’s not so sweet.
WHITE CHOCOLATE GANACHE/GLAZE
350g white chocolate
212g heavy cream
-Bring the cream to a boil and pour over the chocolate
-Let sit for one minute and then stir for a nice smooth consistency with no lumps of chocolate
I would let the glaze sit for about 5 minutes. If you try to glaze while it’s super hot it just runs off the scone.
There you have it. I’m super proud of this scone recipe and I hope you got a sconer. I know I did.