Pumpkin Scones With Berry Butter

Next Video:
How to Make the Perfect Creme Brulee for Thanksgiving....5

The only way to make pumpkin scones more delicious than they already are is to add a fine layer of berry butter into the mix. Make pumpkin scones with berry butter with help from an experienced chef and instructor in this free video clip.

Part of the Video Series: Gluten-Free Goodies & More
Promoted By Zergnet


Video Transcript

Hey there, foodie friends. This is your favorite Chef, Chef Jen from The CT Center in Frisco, Texas. Alright, so let's talk scones, I think we've already mentioned scones once before, but we love our scones, the English biscuit fit for coffee and tea. We're going to make a sweet scone that's great for the holidays, it's got pumpkin in it, I love pumpkin and I love Thanksgiving and Christmas because I can throw pumpkin in anything. One of my favorite spice blends is the pumpkin pie spice, it's got cinnamon and allspice, ginger and cloves in it and it is worm, ah it's like your favorite blanket and your favorite pair of little footie pajamas. So let's get started. Basic scone dough, flour, baking powder, a little bit of salt and some sugar and then mix this up, get this well mixed and then we're going to take some really, really cold butter and we're going to quickly work this butter into our flour, so we don't have any big giant chunks. I like to rub my hands together, you're going to work this in quickly. Scones are a lot like a biscuit, you know you don't want to over work the dough because if you do you end up with a hockey puck and I add a little sour cream, the reason being when you eat that scone sometimes they can be a little dry and I don't want a dry scone, so I add a little sour cream to my milk and we're going to add this right into our butter and flour mixture. Now if you were adding in other dry ingredients like the cheese and the jalapenos, when we did the other scone or blueberries or apples and cinnamon and pecans, you would add it at this point, alright however we're adding a liquid pumpkin item. You're going to add that liquid item into your milk and your sour cream mixture. Alright that's all nice and mixed in. I'm going to go ahead and add a little bit of our pumpkin pie spice mix to our dry ingredients here, add about a half a teaspoon and we're going to add our liquid ingredients right to the center of the well and we're going to fold this together. Now it's going to be really gummy, but don't let that throw you off. And alright use my hand as a spatula, dump it out on to our pan. And again you know, go for a rectangle when you're doing scones you want to cut triangles that's traditional, but there is no giant rule that says, you can't cut your scones using a biscuit cutter and have them be round. This is going to go into the refrigerator for 30 minutes or over night you can see it's very, very soft, so it's definitely got to harden up so you're going to want to put this in the fridge for about 30 minutes, if not longer. Alright so I have some of our pumpkin scone dough that has been refrigerating and you can see that it's much firmer now. And again, you know you're going for a triangle, I had a piece of dough here and we're just going to make do with it and our last two little triangles. Now you're maybe wondering why I'm putting the scones on the corners of my pan, these are about to go into a convection oven and as you know a convection oven has a fan that blows the air allover the place and around and I don't want my paper flipping up over on to my scones, so that's why I'm holding down on my corners, like that. Now we're going to take just a little bit of egg wash, it's going to help give our scones a nice golden shiny texture and then just for general purposes because I love it so much a little bit of our pumpkin pie spice mix right on top. You don't have to buy it already mixed together, you can actually just put your own together. Get a little bit more right there. Alright these are going to go in to a 400 degree oven for 15 to 20 minutes. Alright so here we are look at these beautiful babies, they are perfect, perfect, perfect I'm so proud, I love the color, I love the hint of that all, the cinnamon and the allspice and the ginger, nice color, great for Thanksgiving, great for Christmas. So go enjoy a pumpkin scone. Thanks so much. This has been Chef Jen here at The CTE Center in Frisco, Texas.


Related Searches

Is DIY in your DNA? Become part of our maker community.
Submit Your Work!