INspire Cafe Pumpkin Scone Baking Class (Recipe at bottom of page)

Fabulous Foods with Victoria Fabbo

With INspire Cafe

Pumpkin Scones Recipe

Ingredients:

• 330 g All-Purpose Flour

• 67 g granulated sugar

• 1 tablespoon baking powder

• 3/4 teaspoon table salt

• 1 1/2 teaspoons pumpkin pie spice or 3/4 teaspoon cinnamon plus 1/4 teaspoon each ginger, nutmeg, and allspice

• 150 g unsalted butter, cold

• 200 g pumpkin purée

• 2 large eggs

• Optional: 184 g to 369 g crystallized ginger, cinnamon chips, craisins, white chocolate

Topping:

• Coarse sparkling sugar

• Cinnamon Sugar

Icing

• ¼ cup milk

• ¾ cup powder sugar

Preparation

1. Preheat oven to 425°F (218°C).

2. Prepare pans:Line sheet tray(s) with parchment paper.

3. Mix dry ingredients:Optional: Sift together:

   • All- purpose flour

   • Sugar

   • Baking powder

   • Salt

4. Cut in butter:Rub cold butter into the dry mix until texture resembles coarse meal.

5. Mix wet ingredients: Egg

6. Combine wet and dry:

7. Add Pumpkin Fold in pumpkin gently until well distributed.

8. Scale and shape:

   • Transfer dough to a floured surface.

   • Divide into 6- 8 pieces.

9. Cover, Put in Fridge for 20-30 minutes

10. Finish and bake:

    • Brush with egg wash.

    • Optional: sprinkle with cinnamon sugar.

    • Let rest 20 minutes.

    • Bake 15–20 minutes, until golden brown and set.

Icing-

• Combine milk and powdered sugar until your desired thickness

• Spread icing on scones - hot off the oven