Pumpkin Raspberry Scones Recipe

By
Joyce
– October 28, 2011Posted in: Recipes

Friends Drift Inn Recipes
   
Good Morning Brunch Special

Pumpkin Raspberry Scones Recipe

Cake Flour on Market is a wonderment. Located in the River City, Louisville, the scones Claudia turns out are light and fluffy; not what I am used to when thinking of a Scottish scone. I watched her pat out a batch during my morning visit last week. She is poetry in motion. Someday when I grow up, I want to bake like Claudia.

Until then, it’s just down home simple scones done the best way I know how. Fresh raspberries, a spoonful of sorghum, and a plop of homegrown pumpkin puree with walnuts make these brunch favorites a special fall delight.

Spread with a little butter and a light drizzle of sorghum. Naturally, I like mine with a sip of tea! Pumpkin Raspberry Scones a great way to start off the Sunday brunch!


Scones Recipes
   
Brunch Recipes

Pumpkin Raspberry Scones Recipe

Inspired by Daily Unadventures in Cooking

Scones Recipe, Brunch Recipe, Quick Bread Recipe

Ingredients

  • 2 cups bread flour, organic preferred
  • 1/4 cup pure cane sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup cold unsalted butter, organic preferred
  • 1/2 cup pumpkin puree (Please make your own!)
  • 1 Tablespoon Sorghum (I used Bourbon Barrel Bourbon and Vanilla Sorghum)
  • 1 large egg, organic preferred
  • 1 tablespoon pure extract vanilla (really do I have to say it…substitute bourbon)
  • 1/2 cup raspberries (I used Driscoll Raspberries)
  • 1/4 cup walnuts (I used California Walnuts)
  • 1 Tablespoon Buttermilk

Method

1. Preheat oven to 375. Line a baking sheet with parchment paper.

2. Whisk together dry ingredients in large bowl.

3. Cut in butter until looks like coarse cornmeal.

4. In smaller bowl combine pumpkin, sorghum, egg and vanilla (I substiute bourobn for vanilla) Add to flour mixture.

5. Gently fold in fresh raspberries and walnuts.

6. If the dough is really sticky, add just a little more flour. It should be moist but more stiff than sticky. Form into a ball.

7. I usually cover the dough and chill for about 15 minutes. It’s just the way I do things

8. On a generously floured surface center the ball, and pat out to about 8 inches in diameter about 1 ½ inches thick.

9. Cut dough in half, in half again and again and again….resulting in 8 scones.

10. Place on baking sheet and bake for about 17 minutes. I brush with a little butter at this point and sprinkle on sugar; returning to the oven for about 2-3 more minutes.

Serve warm. I strongly suggest a drizzle of sorghum with Pumpkin Raspberry Scones garnished with a few fresh berries. Makes 8 Scones.

Disclaimer: I received Manufacturer’s coupons from Driscolls for the raspberries. I am a fan of Bourbon Barrel Foods…I have purchased their products and received some as samples. I won 5 pounds of California Walnuts for my Bourbon Southern Sweet Tea Cocktail Recipe shared on Creative Culinary.

© Friends Drift Inn Enterprises, LLC ALL RIGHTS RESERVED

Friends Drift inn Recipes Gardening and Hot Flashes

Quick Bread Recipes
   
Raspberry Recipes
   
Pumpkin Recipes
   

Share
Tags: , , , , , , , , , , , , , , , , , , , , , ,

About Joyce

Joyce Friend Pinson is a regional farm-to-table columnist for the Appalachian-News Express. She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia. Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook. And giggle.