In case you haven’t heard yet, it’s PSLS. That’s short for Pumpkin Spiced Latte Season. And if you haven’t heard, then I can only assume that you left home in the early 2000s to travel and were taken hostage by a cannibalistic Amazon tribe and now that you have returned home you only have a taste for human flesh and goats blood. The reason I say this is because Starbucks has made it its mission to cram this little latte down the throats of every human imaginable for the past 10 years now and as a result has created a massive pumpkin following. Autumn used to be about the changing leaves and Vogue’s September issue, but now it’s all about pumpkin sister.
To be honest, I don’t like pumpkin spiced lattes aka PSLs (coffee is for grownups and people who enjoy having bad breath), and I am so very very tired of people proclaiming their love for pumpkin treats, “Oh my gosh, the pumpkin spiced latte is here!!!! I have been waiting all year for this! I’m going to get my PSL, and eat it with my PSM (muffin) and my PSS (scone) and then I’m going to make my coworkers suffer through my PSF (farts) all afternoon!” I get it, you like pumpkin. But you can’t tell me you love pumpkin the most, because the Headless Horseman loved pumpkins so much he replaced his head with one. And until you are willing to show me that level of commitment you’ll always be a sad second.
But just because I don’t enjoy PSLs, I do love me some pumpkin baking! And pumpkin scones seem to be appropriate now that winter is a’comin!
This recipe was given to me from an instructor at pastry school, and it is so darn tasty I have drool dripping over my keyboard just thinking about it.
Pumpkin Scones with Toffee Sauce
Dry ingredients: (mix together, set aside)
AP Flour 435 g
Sugar 70 g
Baking soda 2.5 g
Baking Powder 12.5 g
Salt 5 g
Ginger 25 g
Cinnamon 25 g
Wet Ingredients: (Combine the buttermilk, pumpkin and vanilla. Keep butter separate.)
Buttermilk 305 g
Pumpkin puree 240 g
Vanilla 24 g
175 g cold butter (make sure butter is very cold)
1. Preheat Oven to 385°F and line two half sheet baking pans with a Silpat or parchment paper.
2. Grate the cold butter into the dry mixture, using the big side of the grater, and sand the butter into the dry mixture, making sure not to mix together completely. You want larger chunks of butter throughout.
3. Pour dry mixture on the counter and make a well in the middle, add the wet mixture into the well. From the outside slowly push the dry mixture in, allowing it to absorb the liquid. The idea is to form a shaggy ball and NOT to over mix. Be patient and give the flour a chance to fully absorb the liquid. If it still seems too dry add small amounts of buttermilk.
4. On a lightly floured surface roll out dough with a rolling pin to 1 inch thickness. Using a knife cut dough into desired shapes, making sure to not drag the blade.
5. Brush with egg wash and put in fridge for 10 min to harden up.
6. Bake for 20 min, rotating half way through.
Butter 227 g
Brown Sugar 240 g
Juice of 1 lemon
Salt 1.25 g
Heavy cream 125 g
1. Combine the butter, brown sugar, lemon juice and salt in a sauce pan and bring to a boil, melting all of the butter.
2. Once mixture is at a rolling boil remove from heat and add the cream to stop the cooking process. Transfer to a cool bowl and place in fridge for 10 minutes.
3. Dip cooled scones in toffee and place on sheet pans in the fridge to set. If you like a thinner coat do this while the toffee is still warm (this is what I did). If you like a thicker coat then allow the toffee to firm up in the fridge for a few hours before coating the scones.
4. Bring your homemade scones to work and haughtily laugh when a co-worker asks if you want a PSL.