Thursday, November 7, 2013

Bakery Hack ~ Pumpkin Scones

I know what you’re thinking, scones sound so fancy and foreign they must include tons of ingredients and a thousand steps to the finish line…That’s what I thought as well when I first heard them…Well I was completely WRONG! They are actually quite simple and require only a few ingredients that you probably already have.

I also wanted to prove to my husband that they are dirt cheap to make, so I calculated the cost of my ingredients used per batch, it came to roughly $3 for a batch of 8 scones…that’s only 38 cents per scone! WHOA!! Bakeries charge like $4 a pop, they ain’t going to fool me twice!

Bakery Hack ~ Pumpkin Scones

Printable Recipe

What you will need:
½ cup packed light brown sugar
2 tsps. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. salt
2 to 2 ½ cups flour, plus more for dusting
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
½ cup roasted pumpkin puree {recipe here}, or canned pumpkin puree
1 large egg
½ cup milk

Bakery Hack ~ Pumpkin Scones

Preheat oven to 400 degrees.

In a medium bowl combine the dry ingredients; sugar, baking powder, cinnamon, nutmeg, and salt.
If using roasted pumpkin {recipe here}, add 2 ¼ cups of the flour; if using canned pumpkin puree, add 2 cups of the flour.
Bakery Hack ~ Pumpkin Scones

Cut in the butter into the dry ingredients using a bowl scraper until the mixture resembles a coarse meal.
Bakery Hack ~ Pumpkin Scones

In a separate bowl combine the wet ingredients; the pumpkin, egg, and milk.
Bakery Hack ~ Pumpkin Scones

Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined. (If using roasted pumpkin you may need to add up to ¼ cup more flour to prevent sticking.)
Bakery Hack ~ Pumpkin Scones

Turn the dough out onto a floured surface and knead until smooth. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into 8 pieces and place on a parchment-lined sheet.
Bakery Hack ~ Pumpkin Scones

Bake until golden brown, roughly 12 to 15 minutes. Let cool on the baking sheet.
Bakery Hack ~ Pumpkin Scones


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