Pumpkin Scones and Fresh Whipped Cream

On cold, sunny days like today, I'm reminded of our trip to Ireland last year and the fabulous food we experienced there. One of my favorite traditions from the British Isles is that of afternoon tea (since I'm not a coffee drinker), and this recipe works fabulously with a cup of hot chai tea, especially if you're like me and add an equal amount of milk or cream. Try these scones as part of an English tea party, and you'll be delighted at the praise your guests lavish upon you. Spread the fresh whipped cream on your scones (I sprinkled mine with confectioner's sugar when they were still hot) and drop a dollop into your hot tea. Nothing could be sweeter!

Pumpkin Scones:

2 cups (260 grams) all purpose flour

1/3 cup (72 grams) light or dark brown sugar

1/2 teaspoons ground ginger

1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces 

1/2 cup (80 - 120 ml) buttermilk

1/2 cup fresh or canned pure pumpkin (if using canned pumpkin make sure there are no spices or sugar added)

1 teaspoon pure vanilla extract

Egg Wash:

1 large egg

1 tablespoon milk or cream

 Preheat oven to 400 degrees F  and place rack in the center of the oven. Line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins and pecans, if using. In a separate bowl mix together the buttermilk*, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 1 1/2 inches (4 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet.  Brush the tops of the scones with the egg wash.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning.  Bake for about 20 minutes or until golden brown.

*If you don't keep buttermilk on hand, make your own by combining regular milk and a teaspoon of vinegar or lemon juice. Stir together and let sit for 5-10 minutes before using.

Whipped Cream:

1 cup (240 ml) heavy whipping cream

1/2 teaspoon pure vanilla extract

2 & 1/2 tablespoon (15 grams) granulated white sugar

1 & 1/2 tablespoons pumpkin pie spice

For whipped cream:  In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.