Saturday, September 20, 2014

Pumpkin Cream Cheese Scones

Here is my cousin Sally and her daughter's fabulous recipe for Pumpkin Cream Cheese Scones. They are served and baked fresh for the lucky locals at at the Coffee Cottage in Newburg, Oregon,

  • Recipe makes 16 large Scones
    Take 8 oz oz cream cheese, cut it into little squares, and freeze it on a tray or plate while preparing the rest of the recipe.
    The topping (optional): Mix these items together and set aside. 1 3/8 c brown sugar ¾ c white sugar 5/8 c flour 1 T cinnamon 5/8 c butter, melted
    Mix these dry ingredients together: 6 c flour 1 c sugar 1 tsp salt 1 T baking powder
    Cut in to the above: 1 c butter
    Mix these (mainly) wet ingredients together: 5 eggs 1 ¼ c milk ¾ c pumpkin (canned) Dash allspice (opt) ¼ tsp cloves ¾ tsp nutmeg 1 ¼ tsp cinnamon, Cream Cheese Chunks
    Pour the wet into the dry and stir it with a large spoon, only enough to moisten it all—do not over-mix.
    Make the dough into a large ball. Cut the ball in half. Flour the cutting surface, put a dough half on it, and press it into a circle that is roughly 1 ¼’ high all around—like a really thick dinner plate. Now, do the other half. Next brush the tops with egg, then press half the cinnamon topping onto each disc. Time to cut the circles into 8 wedges each.
    At the Coffee Cottage, we separate the scones, put them on trays, and freeze them. The next day we bake them in our commercial convection oven for 30 minutes at 350 degrees. At home I would probably just pop them into my preheated 425 degree oven right away and check them after 15 minutes. Just bake until an inserted toothpick is pretty clean.

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