Simple Way to Prepare Quick Pumpkin / Squash Scones

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, How to Make Ultimate Pumpkin / Squash Scones. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pumpkin / Squash Scones, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pumpkin / Squash Scones delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pumpkin / Squash Scones is 8 pieces, small size. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can cook Pumpkin / Squash Scones using 18 ingredients and 16 steps. Here is how you can achieve it.

Freshly baked scones are crunchy outside, moist inside!

Ingredients and spices that need to be Get to make Pumpkin / Squash Scones:

1. Scone Dough
2. 100 g (3.5 oz) squash, peeled and deseeded
3. 30 g (2 Tbsp) milk for squash
4. 50 g (1.75 oz) unsalted butter, well-chilled, diced into 1.5 cm, 0.6 inch
5. 110 g (3.9 oz, 9/10 us cup) cake flour or pastry flour
6. 40 g (1.4 oz, 1/3 us cup) bread flour
7. 6 g (1.5 tsp) baking powder
8. 18 g (1.5 Tbsp) granulated sugar
9. 1 g (1/5 tsp) salt
10. 30 g (2 Tbsp) milk, well-chilled
11. Adding to the Dough
12. 50 g (1.75 oz) squash, peeled and deseeded, diced into 0.5 -1 cm, 0.2 -0.4 inch
13. 1 tsp granulated sugar
14. 1 tsp water
15. 35 g (1.2 oz) raisins
16. Eggwash
17. 1 egg yolk
18. 1 tsp milk

Steps to make Pumpkin / Squash Scones

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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!

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So that's going to wrap it up with this special food Recipe of Perfect Pumpkin / Squash Scones. Thanks so much for reading. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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