chef chicklet worked hard to perfect her scone recipe. Chowhounds in search of the elusive perfect pumpkin scone are sold, calling these outstanding, fantastic, and amazingly tender. Cut back on the cinnamon if you want the pumpkin flavor to play a more prominent role.

chef chicklet begins by making a purée of three roasted sweet potatoes, or the equivalent amount of roasted pumpkin or sweet winter squash with 1 cup of cream. She freezes the remaining purée so she’ll have it on hand for making more scones.

1/2 cup cold butter
2 cups all-purpose flour
1/4 cup plus 2 tablespoons superfine sugar
2 tablespoons cinnamon
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup cold pumpkin or sweet potato purée with cream
1 egg
1 tablespoon vanilla
1/2 cup chopped pecans
1/2 cup golden raisins

1 beaten egg
1 tablespoon cream
Raw sugar
Chopped pecans

Heat oven to 375°F, with a rack in the middle position. Line a baking sheet with parchment paper. Cut butter into small pieces and refrigerate until needed. Sift flour, sugar, cinnamon, baking powder, and salt into a large bowl. Add butter to dry ingredients and cut it in with a pastry cutter until it’s the texture of coarse meal. In a separate bowl, whisk together cold purée, egg, and vanilla. Add to flour mixture and stir together with a fork, just until combined (do not overmix). Gently stir in pecans and raisins. Pour dough onto a lightly floured board and pat into a 7-inch circle, 1 to 1 1/2 inches high. Cut the circle into 8 even wedges and place them on the prepared baking sheet. For the topping, stir together egg and cream, and brush mixture over the tops of the scones. Sprinkle with raw sugar, cinnamon, and chopped pecans, and bake for 17 minutes.

Board Link: Looking for a surefire pumpkin scone recipe

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