The colors of the North Fork tell me that we are in the height of the harvest season–from the various squash, piled high on the stands, to the vibrant turning of the leaves still on the trees, the reds, oranges, and yellows of the landscape all point towards the bounty of fall. All the way from Aquebogue to the Village of Greenport, the fields are dotted with all sizes and types of pumpkins. Sugars, Hubbards, Turbans, Carriages, and Delicatas, all of them provide color and texture to both the landscape and our tables. Now that Halloween is over, you can use some of your pumpkins for autumn recipes, such as these pumpkin scones, and save the remainder–if not carved, pumpkins will last you all the way to Thanksgiving and the ubiquitous pumpkin pies.
Makes 8 servings.
For the scones:
1/2 cup all-purpose flour, with additional reserved for dusting
1½ cup whole wheat flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon nutmeg, freshly grated
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cloves, ground
1/4 teaspoon baking soda
3/4 cup unsalted butter, chilled
1/2 cup chopped cranberries, fresh or thawed
1/2 cup pumpkin seeds, toasted
1 large egg
1/2 cup pumpkin puree, fresh or canned organic
1/4 cup buttermilk, with additional reserved for brushing
2 tablespoons raw sugar, optional
In a large bowl, combine the flours, sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, and baking soda and whisk together. Grate the chilled butter into the mixture by using the largest holes on a cheese grater, tossing frequently to coat in the dry ingredients. Add the cranberries and toasted pumpkin seeds, and toss again. Mix in the egg, buttermilk, and pumpkin puree.
Lightly flour a clean, flat surface, and transfer your dough onto it. Pat the dough into a 1½”-thick round, then cut into 8 equal wedges. Place the wedges on a baking sheet lined with parchment paper and freeze for 25-30 minutes or until firm. At this time, preheat your oven to 400 degrees.
Remove scones from the freezer and brush with buttermilk. Sprinkle with raw sugar if you wish, and bake for 25-30 minutes, until golden brown.
Serve warm and fresh from the oven with cinnamon butter.
For the cinnamon butter:
1/4 cup unsalted butter, room temperature
1 tablespoon pure maple syrup
3/4 teaspoon cinnamon
1/4 teaspoon kosher salt
Combine all ingredients in a small bowl and mix thoroughly. Cinnamon butter can be made and chilled for four days in advance.
These also make a nice dessert-for-brunch alongside Hot Pumpkin Toddys.