The Tuesdays With Dorie recipe for July 12th was picked by Lynne of Cafe LynnyLu. She picked Dorie’s Cream Scones which are located on page 27 in Baking: From My Home to Yours. I actually made these the week after the challenge and then never posted, opps. That is currently the story of my life because of Emma (my zombie baby…one of the many nicknames she has acquired). She is currently sleep contently in my arms while I type this 🙂
For the Cream Scones, I decided to mix it up a bit and add a little flavor to them. I stuck with the base of the recipe, but then I made the following additions/deletions:
1) Instead of currants I used chopped pecans
2) Added 3 tbsp of pumpkin puree and 1/4 tsp of pecan extract to the wet ingredients – I had some pumpkin leftover in the fridge 🙂
3) To add that traditional pumpkin pie flavor, I used 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger to the dry ingredients.
I knew this dough was going to be sticky so instead of added extra flour, I decided to use Dorie’s trick for shortbread. I put the scone dough in a 1-gallon plastic bag, then I rolled it inside the bag so that it was a even thickness. I placed the bag in the freezer for about 15 minutes so that it would firm up and be easier to cut into 12 pieces. Once the dough was firm, I sliced the bag open on the seams, cut it in half and cut each half into thirds (fat rectangles). Then I cut eat rectangle on the diagonal, to form triangles.
After the scones were done in the oven, I drizzled them with two icing: vanilla and cinnamon. The vanilla icing was just 1/2 cup confectioners’ sugar, splash of vanilla extract, and 1-3 tbsp cream. You mix them together until you get the desired consistency. For the cinnamon icing, I just added about 1/2 tsp ground cinnamon to the left over vanilla icing.
The scones turned out fantastic. I was going for the flavor of Starbucks’s Pumpkin Scones and I think I might have hit it on the nose with this one. I think next time, to make the scones thicker that I won’t roll them out as thin 🙂