Chef John&#39;s Pumpkin Scones So Tasty

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Chef John's Pumpkin Scones

"Here's an instance of ways I might persuade the general public that pumpkin is exceptional for any time of the yr. Ironically, I did this due to the fact I had leftover pumpkin from Thanksgiving."

Ingredients :

1 three/four cups all-purpose flour
1/four cup white sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/four teaspoon salt
6 tablespoons cold, unsalted butter, cut into pieces
half of cup pumpkin puree
1/3 cup buttermilk
1/3 cup toasted pine nuts
2 tablespoons all-reason flour, or more as wished
1 egg
1 teaspoon milk
1 teaspoon white sugar

Instructions :

Prep : 25M	Cook : 12M	Ready in : 1H40M

Preheat the oven to four hundred ranges. Line a baking sheet with parchment paper or a silicone baking mat.
Whisk together 1 3/four cup flour, 1/four cup sugar, baking powder, baking soda, and salt in a big bowl until blended. Mix butter into flour combination using a pastry cutter till the mixture resembles coarse crumbs.
Make a well within the center of the flour-butter aggregate. Stir in pumpkin puree, buttermilk, and pine nuts until simply mixed.
Sprinkle a piece floor with 2 tablespoons flour. Turn out dough onto the floured work floor. Shape into a rectangle approximately 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as wanted, and flatten to approximately 1 inch thick. Repeat 2 greater instances. Cut very last rectangle into 6 similarly-sized squares. Cut each rectangular into triangles and switch the scones to the organized baking sheet.
Whisk egg and milk collectively in a small bowl. Lightly brush the pinnacle of every scone with egg wash. Sprinkle 1 teaspoon sugar over scones.
Bake in the preheated oven until golden brown, 15 to twenty minutes. Transfer to a twine rack to chill absolutely.

Notes :

Make a easy glaze for those scones via whisking together1 teaspoon milk, 2 tablespoons confectioners' sugar, and a pair of teaspoons maple syrup until smooth. You can also want to feature a few greater milk or sugar, depending on how thick you want the glaze.
Reynolds® parchment may be used for simpler cleanup/elimination from the pan.

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