Bread Recipe ∞ Chef John's Pumpkin Scones

Here's an example of how I would convince the public that pumpkin is great for any time of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving.

Ingredients

• 1 ¾ cups all-purpose flour
• ¼ cup white sugar
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 6 tablespoons cold, unsalted butter, cut into pieces
• ½ cup pumpkin puree
• ⅓ cup buttermilk
• ⅓ cup toasted pine nuts
• 2 tablespoons all-purpose flour, or more as needed
• 1 egg
• 1 teaspoon milk
• 1 teaspoon white sugar

Cooking Directions

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
2. Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
3. Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.
4. Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.
5. Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.
6. Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts

• calories172.3
• carbohydrateContent21.1 g
• cholesterolContent31 mg
• fatContent8.4 g
• fiberContent1 g
• proteinContent3.8 g
• saturatedFatContent4.2 g
• sodiumContent235.5 mg
• sugarContent5 g