This recipe was inspired by the great folks over at City Of Hope a national cancer institute in Duarte, CA. We had a recent virtual culinary team event making pumpkin chocolate brownies from Krysten's recipe at lil luna and the question came up, what do we do with the extra pumpkin puree?
I took the base ingredients from my scone recipes and added some pumpkin puree along with some familiar fall favorite spices. As always, the biggest challenges with scones or biscuits are over mixing, the right amount of liquid, and using COLD ingredients. Just remember, you may not need to use all the liquid in the recipe so add it in stages just until the ingredients barely come together. Tag me and let me know if you tried the recipe!
3 cups all purpose flour (13 1/2 oz.)
1/3 to 1/2 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/4 tsp. each of ground cinnamon, nutmeg, and cloves
1 1/2 sticks cold butter
1/4 cup pumpkin puree
1/2 cup or more of cold milk
Preheat oven to 400F for 40 minutes
1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together.
2. Slice butter into chunks and add to flour mixture. Use a pastry blender or food processor to cut and blend butter into flour mixture until it is reduced to pea sized chunks.
3. Add pumpkin to a measuring cup. Add enough milk until you reach the 1 cup level. Gently fold the liquid into flour mixture in 3-4 stages (gentle folding keeps scones light and tender) just until ingredients are barely combined. If too dry, drizzle in only enough additional milk to bring ingredients together.
4. Use a flexible scraper or spatula to gently remove dough from bowl and place on a lightly floured counter.
5. Flour your hands and gently form dough into a ball, use a large knife or dough scraper to cut ball into to 2 equal pieces.
6. Form both pieces into a ball and gently flatten both into 2-3 inch thick disks. Use a knife or dough scraper to divide each disk into 4 wedges.
7. Place wedges on a half sheet baking pan lined with parchment paper and bake 15-20 minutes until done and golden brown.
8. Remove from oven and glaze immediately while scones are still hot.
Glaze: (prepare while scones are baking)
1 TBSP butter
3 TBSP milk
1 tsp. vanilla extract
Confectioners sugar and a pinch of cinnamon
Microwave butter and milk in a small cup until hot, add vanilla and cinnamon, stir in enough confectioners sugar to suit your desired thickness.
I am now live streaming virtual baking classes on the Zoom platform. Thank you to Ginger at Yelp Tampa Bay, and all the students who attended the recent class with Yelp Tampa Bay on Tuesday, February 16th, It was the the 3rd in a series of yeast bread baking classes with the Yelp Tampa Bay team. Stay tuned for news on the next Yelp Baking event which may delve into the world of baking artisan pastries!
Private chef classes and demos in the comfort of your home are currently unavailable due to the pandemic. However, I am preparing to offer virtual classes on my own through Zoom, Microsoft Teams, and Google Hangout.
Call or text me at 813-551-3222 or email me at email@example.com to get on the email list for future classes. Follow me on Instagram at @fearlessbread, or Facebook at Fearless Bread. Send me some comments on classes you would like to see. Thanks,
After a recent Instagram post, I received several requests to share the recipe so here you go!
yields 1 dozen rolls
2 1/4 teaspons instant dry yeast
3 TBSP honey
1 cup warm whole milk
¼ stick butter softened
3 ½ - 4 cups all-purpose flour
1 tsp salt
½ stick butter melted
In a small saucepan or microwave, gently warm the milk
In a large mixing bowl, stir in the yeast, honey, and 1 cup flour with the milk mixture. The dough be very wet and soupy at this point
In a medium bowl, whisk together 1 cup of the flour and the salt, then stir it all into the wet dough mixture. Continue to stir in remaining flour ½ cup at a time until the dough becomes stiff enough to clear the sides of the bowl. Divide the soft butter in 3 pieces
Transfer the dough to a lightly floured counter and begin to knead the dough. Add 1 piece of butter and continue kneading until it is incorporated into the dough. Repeat with the 2nd piece of butter, and again with the last piece. Continue to knead the dough until it is soft and elastic enough to pass the windowpane test. This will take 7-10 minutes by hand, or 6-8 minutes by mixer with a dough hook. Spray a large bowl with cooking spray, add the dough and lightly spray until you cover the entire surface. Cover bowl with plastic wrap and set aside in a warm, draft free place to rise, about 45 minutes to 1 hour
Preheat oven to 375F
Turn out the dough onto a lightly oiled counter and divide into 2 oz pieces or 12 evenly sized pieces. Shape each piece into your favorite type of dinner roll and place on a parchment lined baking sheet with the smoothest side up. Brush each roll with the melted butter and cover with a piece of oiled plastic wrap. Set aside and allow them to rise 30-45 minutes until almost doubled in size
Remove plastic wrap and brush the rolls with more butter and place them in the preheated oven. Bake until golden brown, about 15-20 minutes or so. Remove from oven and test one of the rolls by gently tapping the bottom. They will have a hollow sound if they are done. Remove rolls from baking sheet and place on a cooling rack. They are best served while still warm
For those who have taken my class on pie making, here is a nice video from King Arthur Flour Test kitchens on how to bring the dough together to make the pie crust from scratch.
If you have any questions, tag me at firstname.lastname@example.org or call me at 813-551-3222
This is a great Pizza Dough from Peter Reinhart, American Pie
This is a true Naples dough using only the 4 basic ingredients to make a lean dough. Traditionally, Italian 00 (double zero) flour is used and Caputo is the more well known brand. Two American brands are made by King Arthur Flour and by Central Milling. This type of flour has been fully sifted to leave only the pure endosperm of the grain which makes for a softer wheat flour to bake with.
5 cups 00 flour or all purpose (22.5oz/638g)
1 ¾ tsp salt (0.43oz/12.5g)
1 tsp instant yeast (0.11oz/3g)
1 ¾ cup + 2 TBSP cool water - 65F (15oz/425g)
1. Place all ingredients in mixer bowl using paddle attachment and mix for 1 minute on 1st speed. Let dough rest (autolyse) for 5 minutes. Switch to dough hook and mix on 2nd speed for 2 minutes
2. Remove dough and place on slightly oiled work surface and knead by hand 1 minute. Dough should feel tacky but not sticky and should be supple. Add water or flour for any final adjustments if needed. Cover dough and let rest 30 minutes
3. Divide dough into desired size pieces and pre-shape into balls. Place dough balls onto a lightly oiled pan or doughbox, mist with cooking spray, and cover with plastic wrap. Place in refrigerator to ferment overnight.
If making pizza the same day, allow the dough to chill at least 6-8 hours, then allow the dough to rest 2 hours before shaping. After the resting, preshape into tight dough balls and rest covered for 30 minutes before stretching into pizzas.
The dough balls will keep in the refrigerator for 3 days. For freezing, place each dough ball in its own zip lock freezer bag that has been misted with cooking spray. They will keep in freezer for 3 months. Move them to the refrigerator the day before the bake to slowly thaw.
On bake day, remove from the refrigerator and rest 2 hours before shaping. Preshape into tight dough balls and rest 30 minutes covered before stretching into pizzas.
Here is a video by Vito Iacopelli for "How to stretch a pizza Neapolitan style" to get a simple way to stretch the dough without throwing or using a rolling pin.
Send me an email: email@example.com if you have any questions