Pumpkin Scones with Apple Whipped Cream. These scones are round (not triangular), well risen, not drizzled with a sweet glaze. This is British style. They have very little sugar in them because the sweetness comes from the jam you spread on them.
Today we have 2 recipes for the price of 1. There are 2 must-have toppings when eating British scones, a good jam and clotted cream. Clotted cream a thick cream, like a mix of butter and cream. It’s not available in many places and it’s very time consuming to make, so for this recipe I made apple whipped cream. A really delicious alternative.
My new favorite ingredient this season is apple extract (you can find this on the internet), it’s makes anything you add it to taste of fresh apples and I’ve already used it in my apple spiced caramel sauce, which transformed an already amazing sweet sauce into something very seasonal.
Since these are pumpkin scones and I didn’t want to take the time to make clotted cream (I’ve made it before, here’s the recipe if you’d like to see it) so whipped cream is a fine substitute. To give it a seasonal flavor I added the apple extract and it is so good!
Because the scones are not very sweet, the sweetness is perfectly balanced with most of the sweetness coming from the jam (I used apricot) along with the creamy, apple cream these scones would be a perfect addition to any afternoon tea, with a fall flair.
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- 2 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons freshly grated nutmeg
- 5 tablespoons unsalted butter, frozen * see note
- 1 1/2 teaspoons sugar
- 1/2 cup buttermilk, plus more for brushing
- 1/2 cup pumpkin puree
- 2 eggs, room temperature
- Preheat oven to 400 degrees F.
- Into a mixing bowl, sift the flour, baking powder,baking soda,salt, cinnamon and nutmeg.
- Grate the butter into the flour and 'cut' the butter into the flour with a butter knife until it represents large crumbles.
- In a separate bowl, whisk the eggs into the buttermilk.
- Mix the pumpkin puree into the egg and buttermilk until smooth.
- Make a well in the center of the flour and add the egg/pumpkin/buttermilk liquid.
- Mix until the dough with a spoon until the dough comes together, should be moist, but not be sticky. Add a touch more milk if it is too dry and not holding together.
- Turn the dough onto a lightly floured surface.
- Shape out to about 3/4 inch thick, do not work the dough too much and do not use a rolling pin.
- Using a non-fluted 2 1/2 inch cookie cutter, cut rounds. Dip the cutter into flour before each cut.
- Line a baking sheet with parchment paper and place the rounds on the baking sheet, about 1/2 inch apart.
- Whisk the remaining egg with 1 teaspoon buttermilk and brush the tops of the scones.
- Bake for 15 minutes or until well risen and golden.
- Remove from the oven and allow to cool completely on a wire rack covered with a towel to keep them moist.
- Serve with the apple whipped cream and your favorite jam.
* This is to keep the butter as cold as possible so when it hits the hot oven it creates steam and helps the scones rise
Amount Per Serving:Calories: 287 Saturated Fat: 7g Cholesterol: 81mg Sodium: 424mg Carbohydrates: 37g Protein: 7g