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Monday, December 7, 2015

#SRC: Pumpkin Pecan Cream Scones

So.
It's time for another episode of the Secret Recipe Club!  In fact, it's time for the last 2015 edition of the SRC.  I've so enjoyed spending the last 2 years delving into other blogs and making wonderful creations from other people's impressive recipe indexes.
This month's entry is no different.  I was assigned Mother Would Know, a wonderful blog written by Laura.  She dispenses the wisdom that you could get from phoning your mom while cooking (something I sometimes do) with none of the nagging (something I probably appreciate).  I stuck with what I know (carbs) when finding recipes to try.  While I was drawn to Chocolate Cranberry Streusel Muffins and Western Omlette Muffins, I opted for something that would use up things in my fridge:  namely heavy cream and pumpkin puree.
I present to you now Mother Would Know's Pumpkin Pecan Cream Scones:

Ingredients:
2 c flour
1/4 c white sugar
1 Tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
3/4 c chopped pecans
3/4 c pumpkin puree (not pie filling)
3/4 c heavy cream
3 Tbsp butter, melted
3 Tbsp sanding sugar (I used King Arthur Sparkling)

Method:
1.  Preheat oven to 425F.  Line a baking sheet with parchment paper.
2.  In a medium bowl, stir together flour, white sugar, baking powder, salt, cinnamon and pecans.  In a glass measuring cup, stir together cream and pumpkin puree.  Pour pumpkin mixture into the flour mixture.  Stir until just combined.
3.  Turn the dough out onto the parchment paper, and press into a 10" circle with lightly floured hands (dough will be sticky).  Brush the circle with melted butter and sprinkle with sanding sugar.  Using a large knife, cut circle into quarters.  Divde each quarter into thirds for 12 total pieces.
4.  Bake scones at 425F for 15 minutes, until lightly browned.  Recut scones to separate, and then let cool slightly before serving.

From Mother Would Know

Pumpkin, pecans and a cup of tea.  Could there be anything better?  I am on the last bag of pecans my father brought me home from Adcock's in Georgia.  Dad's been gone 3 years...but I always cringe when I start chopping pecan halves.  I think I'm going to cringe more when I have to start paying for nuts again.
I didn't really separate my scones before baking, but it didn't seem to affect them.  I love this sugar!  It adds a wonderful crunch on baked goods.
And it looks great in a picture.  These were delicious.  I took the tray to Home Church, and brought home enough for breakfast.
Thanks Laura!  I'd never made scones like this before without cutting in the butter, but now I want to try your lemon ones!










8 comments:

  1. Love how quickly scones come together - You did a great job of these x

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  2. Pumpkin and pecans....perfect combination!

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  3. I've never made scones before - now I'm going to have to try. These look wonderful.

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  4. Delighted to meet you - and excited that you tried my pumpkin pecan scones. I agree with you, that there's nothing better than pumpkin, pecans and a cup of tea.

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  5. Never made scones before with melted butter, only by cutting the butter in for pastry. This looks like a wonderful, easy alternative.

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  6. Yes, I definitely see these with tea. And I've just heard that there are pecans at one of our local stores.... Fate!

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  7. I happen to have some heavy cream and pumpkin puree... These look amazingly good.

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  8. Two of my favorite ingredients (pumpkin and cream) in one delicious treat! Great pic for the SRC.

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