adapted from recipes by Tamasin Day-Lewis, Shoebox Kitchen, Baking and Books, Eggs on Sunday and Pinch My Salt
Yield 12 (with a 6.25cm/2.5" cutter)
100ml (0.33c+1Tbsp) yoghurt
75g (0.33c/85ml) pureed pumpkin
1Tbps (15ml) cream of tartar
0.5tsp (2.5ml) cinnamon
0.5tsp (2.5ml) ground ginger
0.25tsp (1.25ml) ground cardamom
0.25ml (1.25ml) ground cloves
0.25tsp (1.25ml) ground nutmeg
280g (2c/500ml) all purpose flour
1.25tsp (6.25ml) bicarbonate of soda
0.25tsp (1.25ml) salt
65g (0.33 c/85ml) sugar
55g (0.25c/60ml) very cold or frozen butter
50g (0.33c/85ml) dried cranberries
25g (0.25c/60ml) walnut pieces
milk, cream or eggwash
sugar or demerara sugar, for sprinkling
Preheat oven to 200C/400F and line a baking tray with parchment or tin foil.
Mix together the yoghurt, pumpkin, cream of tartar and spices. Set aside.
Sift together the flour with the bicarb, then mix in the sugar and salt. Grate in the butter. Rub the butter into the flour until the mixture looks like a combination of coarse bread crumbs with some pieces the size of small peas.
Quickly fold in the yoghurty mixture and lightly knead into a soft spongey dough. Incorporate the fruit and nuts.
Roll the dough out on a lightly floured surface to 1.25cm (0.5") thickness and cut into rounds. Remove to the lined baking tray and let rise for 10 minutes
Brush the tops with milk, cream, or an egg wash made of an egg beaten with water and sprinkle the top with a little granulated or demerara sugar.
Bake for 8-12 minutes. The scones will have risen, the bottoms will be a medium golden and the sides will have firmed a bit.
- Don't use pumpkin pie filling
- If you don't have all the spices, change them as you will, or simply use 1.75tsp of pumpkin pie spice (though I'm not entirely sure what's in it)
- Omit the fruit and/or nuts, or use what you think will work nicely
- Of course...the number of scones you'll get is dependent upon the size of cutter you use.