Tinfoil Chef

Preheat the oven to 425 degrees. Cut six teaspoons of butter into small pieces and put it into a small bowl and put it back in the refrigerator for a bit. Then, in a medium bowl combine a cup of all purpose flour and a cup of cake flour, a teaspoon and a half of baking powder, a half teaspoon of salt, a half teaspoon each of ground cinnamon and nutmeg, a quarter teaspoon each of ground allspice and ground ginger. Whisk together well and the put it in the freezer for a few minutes.

In another bowl, combine 1/3 cup of pumpkin puree, 1/3 cup of heavy cream, 6 teaspoons of brown sugar, and a teaspoon of vanilla. Whisk together well. Put this bowl in the refrigerator for a few minutes and take the flour & spice mixture back out.

Get the butter pieces out and dump them into the bowl with the flour & spice mixture. Cut the butter into the flour with a pastry blender or a fork until it resembles coarse crumbs. if you’re going to use raisins in your scones, now is the time to add a half cup of them to the flour & spice mixture.

Now get the liquid mixture out of the refrigerator and pour into the flour mixture all at once. Stir it with a wooden spoon until everything is just moistened. The dough will be very crumbly. Turn the mixture out onto the counter and push it all together with your hands. It should stick together fairly well. Knead it a time or two just until everything holds together. Don’t knead it too much because you don’t want the dough to get too sticky.

Pat the dough out into a rough circle about 3/4 to 1 inch thick and cut it into 8 pieces like you’re cutting a pie. Get out a baking sheet (line with parchment paper for quicker cleanup) and place pieces on the baking sheet so that they’re not touching.

Bake the scones for about 15 minutes at 425 degrees. They should be light brown on the bottom. The top of the scones will darken as they cool.

1 cup of all purpose flour
1 cup of cake flour
1 1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground allspice
1/4 teaspoon of ground ginger
6 teaspoon of butter
1/2 cup of raisins (optional)
1/3 cup of pumpkin puree
1/3 cup of heavy cream
6 teaspoon of brown sugar
1 teaspoon of vanilla

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