Pumpkin Scone

It's no secret I love to bake for others. But I also love it when others decide to bring me a treat too! I always appreciate when my friends decide to return the favor and bake something for me. Or maybe they are baking for their family and themselves, but think of me and decide to bring me a taste! Recently I was brought a pumpkin scone - the perfect thing considering the season. Though I don't share every gift on this blog, I feel the need to share this one because it was so delicious! The scone had a tasty pumpkin spice flavor, but not too spicy. The scone was also very moist, and not the least dry, which is difficult to achieve in a scone considering they are made from basically a biscuit dough. However, the icing on the cake (so to speak) was indeed the glaze on top. It was a simple glaze I am sure, but it provided almost a caramelized flavor, gave the scone a bit more sweetness, and added another layer of flavor and moistness. All together very yummy.

Chocolate Chip Scones

Chocolate Chip Scones
3 1/4 cups all-purpose (plain) flour
1/2 cup granulated (white) sugar
1 Tablespoon + 1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups dark chocolate chips
1/2 cup chopped nuts, optional
2 cups cream (or use milk with some melted butter)
melted butter and additional sugar or grated chocolate for tops

Preheat oven to 375◦F. Line cookie sheets with parchment paper.
In a large bowl, combine all ingredients except cream and topping. Stir in cream. Knead for about two minutes, adding a small amount of additional flour if necessary, until a soft dough forms. Divide dough into three and roll each into a seven inch circle. Cut each into eight triangles. Arrange, an inch or two apart, on prepared cookies sheets. Spread with melted butter and sprinkle with sugar or grated chocolate. Bake for 15 to 20 minutes, until lightly golden.

These scones are sweeter and certainly chocolatier than most. They don't need butter or jam or anything, though they would be even better with some more chocolate spread on them! I used dark chocolate chips, and sprinkled the tops of mine with semi-sweet grated chocolate, because I had it on hand. These scones are very good, and more of a dessert scone than  a breakfast scone. This makes twenty-four scones, but the recipe may easily be halved.

Bran Scones

Bran Scones
1 3/4 cup flour (all-purpose or whole wheat or half and half), plus more for kneading
1/2 cup natural bran or all-bran cereal
1/4 cup granulated (white) sugar, optional (adds flavor but can be omitted)
1 Tablespoon baking powder
1 teaspoon salt
1/4 cup cold butter or hard margarine, cut-up
1 large egg, lightly beaten
3/4 cup milk or water
additional milk and granulated sugar for the tops

In a large bowl, stir the flour bran, sugar, baking powder, and salt together. Cut in the butter until crumbly using a pastry blender, fork, two knives, fingers, or even a potato masher. Combine the egg and milk and add. Stir until moistened. Knead gently 8-10 times, adding additional flour as necessary. Divide dough into two six inch circles. Place on greased or lined baking sheet, and score each into six wedges.  Brush with milk and sprinkle with sugar. Bake for about 15 minutes or until risen and browned. 

I made these scones for my breakfast. I was looking for something a bit different and came across this recipe in my much loved Company's Coming "Muffins and More" cookbook. They did not rise quite as much as I had hoped, but they turned out pretty well. I didn't bother putting the sugary topping on them because I plan on spreading them with peanut butter for breakfast. 

Paré, Jean. "Bran Ssonces." Recipe. Muffins & More, Edmonton Alberta: Company's Coming Publishing Limited, 1983. 102.