Just because we have turned the page to December, doesn’t mean we still can’t be in pumpkin mode, right? Here in our house we still are – as there are so many great recipes that are warmed by the essence of pumpkin and spice to be threaded right through the end of the year. Here is a little treat for the day today which combines my earlier pear scones with pumpkin – for Johnny Mac – dedicated pumpkin lover. Today we’re celebrating Hanley family Christmas in New York and welcoming the newest member of the family, Elliana Hanley Hochdorfer, who arrived yesterday! Welcome Elliana! And, of course we will miss Aunt Cindy and Uncle Dave who are manning the fort with Anya! What happy times for all!
PUMPKIN SPICE SCONES WITH PEAR – adapted from King Arthur Flour
2 3/4 cups unbleached all purpose flour
1/3 cup sugar
1 tblsp baking powder
1 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/4 tsp ginger
1/4 tsp allspice
3/4 tsp salt
2/3 cup pumpkin puree
3/4 cups crystalized ginger, minced
1 stick unsalted butter, cold, cut into cubes
1/2 cup buttermilk
2 eggs, room temp
1 bosc pear, ripe but firm, peeled and cut into thin slices
Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.
In bowl of food processor whir together the flour, sugar, baking powder, salt and spices until blended. Add the cubed butter and pulse about 8 times until butter in cut into small pea size pieces. Add the crystalized ginger and pulse a few times to incorporate. Remove mixture to a low, wide bowl. Make a well in the center. Whisk together the pumpkin, buttermilk and eggs. Pour into center. Working with a dough scraper, gently incorporate the wet and dry ingredients until they just begin to hold together. Finish combining them with your hands. Move the dough to the baking sheet and pat into an 8″ disk. Arrange the pear slices around. Brush with egg wash. Sprinkle with muscavado sugar.
Bake for 20-25 minutes, turning baking sheet after about 13 minutes, until lightly browned, puffed and crunchy on top. Check for doneness by pressing gently in center. Scones should be firm. Remove from oven and serve with a dollop of creme fraiche if desired. Enjoy!