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Pumpkin Seed Cream Scones




Source of Recipe


applepiepatispate.com


Recipe Introduction


Cream-based scones are as quick and easy as scones can get. This recipe requires nothing more than cream and any combination of dried fruits and nuts of your choice. There is no waiting for butter to soften at room temperature. There are no eggshells to crack and fish out of your pyrex. It takes about 30 minutes from measuring the ingredients to pulling out trays of freshly-baked scones from the oven.

In addition to the short ingredient list, creams scones use the simplest and most well-known method for making quick breads. The muffin method calls for nothing more than adding the wet ingredients to the dry ingredients, much like making pancake batter but with less liquid. Other mixing methods for scones are the finicky biscuit method, where cold fat is cut into flour until pea-sized, and the labor-intensive creaming method, where room temperature butter is fluffed with sugar through vigorous, uh, creaming.

There is no “creaming” in a cream scone. Go figure.

The muffin method produces scones with a moist interior and slightly crumbly crust, a welcome contrast to the nutty crunchiness of pumpkin seeds in each bite.




Recipe Link: http://www.applepiepatispate.com/breakfast/pumpkin-seed-cream-scones/

List of Ingredients




Ingredients Volume Ounces Grams
bread flour 2 2/3 cups 12 340
baking powder 1 tbsp .5 14
salt 1/2 tsp
hulled pumpkin seeds,
toasted 1 cup 5.25 149

heavy cream 1 1/2 cups 12.625 359
honey 1 1/2 tbsp 1.125 35
granulated sugar 1/3 cup 2.375 67

egg wash (1 egg mixed with 1 teaspoon of water)
hulled pumpkins seeds, toasted (optional topping)

Recipe



Preheat Oven 375°F/190ºC

Mix (Wet) In a separate container, whisk together the honey,
and granulated sugar until the sugar is dissolved.

Mix (Dry) Sift the bread flour, baking powder, and salt into a
large container. Add the pumpkins seeds and mix briefly.

Add the wet ingredients to the dry ingredients. Mix just until
incorporated, taking care to prevent over-mixing. The dough will be dry
and lumpy in some spots.

Shape 8-inch circle, using a cake pan, cake ring, or by hand