Pumpkin / Squash Scones
Freshly baked scones are crunchy outside, moist inside!
Open in Cookpad AppCooking Instructions
- 1
My You tube Recipe Channel→ Fumie's Recipe
Please come to see！ - 2
You should use well-chilled butter, so refrigerate it until just before you use it.
- 3
Dice 50g (1.75 oz) squash into 0.5 -1 cm, 0.2 -0.4 inch, add granulated sugar and water, and mix. Cover it roughly with plastic wrap, and microwave it at 600W for 1.5 mins to soften it; set aside.
- 4
Pour hot water over raisins to soften, then drain it well; set aside.
- 5
Cut 100 g (3.5 oz) squash into small, and put in a heat-resistant container. Cover it roughly with plastic wrap, and microwave it at 600W for 3 mins to soften it. Mush it while hot, add 30 g (2 Tbsp) milk, and mix until smooth. Let it sit in a fridge to chill.
- 6
Sift cake flour, bread flour, and baking powder together and put in a large bowl. Add granulated sugar and salt and stir well.
- 7
Take the well-chilled butter from the fridge and dice it into 1.5 cm / 0.6 -inch. Add them to the flour mixture. Use a scraper to cut butter cubes and mix. Next, use your hands to crush and rub the cubes (quickly so that the butter doesn't melt) until fine lumps are formed and yellowish.
- 8
Chill it in a fridge for about 15 mins. 15 mins later, take the flour-butter mixture, squash paste, and cold milk from the fridge. Add the squash paste to the flour-butter mixture dropping it over in several places. Use a spatula to cut and mix to make a breadcrumb texture.
- 9
Pour milk over like drawing circles and fold it until large lumps form. Add the raisins and diced squash and fold roughly.
- 10
Place the dough on plastic wrap. Fold plastic wrap to cover the dough, press to gather, make rectangular. Remove the wrap and place the dough on a floured work surface.
- 11
Flour the dough and your rolling pin. Roll it out quickly into a rectangle, about 1cm / 0.4 inch thick. Fold the top third of the pastry down, then the bottom third up. Rotate the dough 90 degrees.
- 12
Repeat it. Repeat rolling, tri-folding, and turning 3 more times. (total 4 times)
- 13
Finally, roll it out into a 1.5 cm / 0.6 inch thick (about 10 x 18 cm / 4 x 7 inch rectangle). Wrap it with plastic wrap and let it sit in a freezer for 30-40 mins. Preheat the oven to 220 ℃ / 428 F.
- 14
30-40 mins later, cut off 4 sides thinly to make straight. Cut it into 8 equals. You should flour your knife lightly to cut cleanly.
- 15
Place them on a baking sheet lined with parchment paper so as not to touch the cut section. Stir 1 tsp milk and egg yolk until smooth. Brush the top with the egg wash so as not to drip on the sides.
- 16
Turn down the oven to 200 ℃ / 392 F and bake it for 18-20 mins until golden brown. Thank you!
Written by
Similar Recipes
-
Pumpkin Scones Pumpkin Scones
These are copy cat Starbucks pumpkin scones. I replaced unsweetened applesauce with more pumpkin puree. Seemed to work great, perfect sweetness for me. I don't like them too sweet.I used this recipe with a couple of revisionshttps://www.noracooks.com/pumpkin-scones/#wprm-recipe-container-3211
-
Pumpkin Scones Pumpkin Scones
#5pmTeatime snacks for me were usually bakery items. I love to indulge in scones as they are easy make and bake in less time.
-
Kabocha Squash Scones Made with Pancake Mix Kabocha Squash Scones Made with Pancake Mix
Since I made successful banana scones, I tried making them with a kabocha squash!!You can use leftover kabocha squash boiled in salt water.Simply sprinkle salt on the kabocha squash, and microwave in a Lekue silicon steamer for a quick side dish. Leftovers will turn into breakfast for the following morning! Recipe by estrela
-
Raisin Scones Raisin Scones
Incredibly tender scones that are crisp outside but flaky on the inside. This recipe is very versatile that we can substitute raisins with currants, cherries, cranberries or other favorite dried fruits.
-
Gluten Free Pumpkin White Chocolate Scones Gluten Free Pumpkin White Chocolate Scones
These scones were a huge hit in my family! my brother loved them!
-
Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF
These are delicious any time of the year!
-
Cranberry Scones Cranberry Scones
I made this by remembering the scones I learned in England. I added heavy cream instead of a lot of butter, and I also added my favourite cranberries.Please taste it when it's freshly baked Cover with plastic wrap for 2 ~ 3 days to keep. When eating, lightly warm them up in the oven or oven. It brings back their freshly baked taste.The dough is sticky, so use plenty of flour (excluded from the recipe) for dusting. Recipe by Maria358 -
-
Pumpkin Dog Biscuits Pumpkin Dog Biscuits
Story behind the recipe is quite simple: My dogs are so spoiled. :)
-
Scones Scones
I aimed to emulate KFC's biscuits (scones), and after a lot of trial and error this is the recipe I've settled on. In the end they are different from the KFC version, but it's simpler and easier to eat than the version I was aiming for.When you get used to making these, you can make the dough while the oven is heating up. The important points are as follows: Make sure the butter doesn't melt, and to just work quickly. If you chill the butter and the floury ingredients in the refrigerator beforehand, they'll be easier to work with. Don't knead the dough. The scones will become heavy, and won't split easily. If the dough becomes too soft, chill it in the refrigerator before proceeding. Recipe by Yukiline -
Scones Scones
The scones I had at a café were just too delicious that I became addicted. Since I like a simple taste that goes with jam and cream, I made these soft and fluffy with no sweetness.I used a half-amount of chocolate chips, 30 g. Jam tablets are also delicious.I use good flour when making scones. This time I used dolce.I think they're best when warm, so if they cool, please heat them in a microwave or toaster oven before eating. Recipe by nyonta
Comments (2)