Now here’s a reason to rise and shine on Saturday morning. Make a pan of pumpkin scones, better yet, make two pans and freeze one. I do it all the time to savor fresh scones later. Cool completely, wrap in aluminum foil and place in a gallon size freezer bag. Squeeze the air out. I reheat a thawed scone in the microwave for forty-five seconds to a minute or I reheat them in the foil in the oven (only if I already have it heated for another reason). You could wait to ice the freezer scones when they are thawed or re-ice the scones to give them a fresher taste once they’re thawed and re-heated. Either way, you save yourself a lot of time and energy making two pans verses one. Give freezer cooking (baking) a try!
.Adapted from the Shoebox Kitchen
Ingredients
- 2 cups whole wheat pastry flour
- 1/4 cup (I use turbinado)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 6 tablespoons cold butter, cut into 1-inch cubes
- 1/2 cup canned pumpkin (I use frozen, thawed room temperature homemade puree)
- 3 tablespoons milk
- 1 large egg
- Icing Ingredients:
- 1 cup powdered sugar mixed with
- 2 tablespoons milk
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper or silpat.
- In a mixing bowl, whisk together the pumpkin, milk, and egg. Set aside.
- Mix the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the cubed butter on to in a large food processor bowl (or the bowl of your stand mixer).
- Pulse slowly until the consistency reaches coarse cornmeal (pieces of butter should be no larger than a small pea). Alternatively, you could do this in a mixer.
- Gradually fold the wet ingredients into the dry ingredients. I barely pulse and incorporate the wet with the dry folding with a spatula at the end.
- On a well-floured surface, flatten and form the dough into a circle.
- Cut into desired triangle slices using a pizza wheel dipped into flour.
- Bake for 15 minutes or until lightly browned.
- Cool slightly and brush or drizzle with icing.
Click here for freezer pumpkin puree.
What’s your favorite scone?
