Make-Ahead Cherry and Pumpkin Scones

Though they’re still indulgently delicious at room temperature, a flaky scone fresh from the oven makes a chilly morning all the more rewarding. Store these in the fridge overnight and bake fresh for a special Saturday breakfast.

Casey Barber

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Dessert

Ingredients

1 cup unbleached all-purpose flour		6 ounces (2/3 cup) pumpkin puree
1 cup whole wheat flour		1/2 cup dried cherries
1 tablespoon baking powder		1/4 cup plus 2 tablespoons milk
1/2 teaspoon kosher salt		1 large egg yolk
6 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled		Turbinado sugar for sprinkling
1/4 cup packed brown sugar

directions

Prep: 15 min Total:

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1
Line a baking sheet with parchment paper.
2
Mix the flours, baking powder, and salt in a large bowl.
3
Cut in the butter with a pastry cutter or your fingertips until the dough is crumbly and pea-size bits of the butter remain.
4
Stir in the brown sugar, pumpkin puree, cherries, and 1/4 cup of milk until a soft dough forms, adding the remaining milk a tablespoon at a time if necessary.
5
Shape into 2-inch rounds and place on the baking sheet. If not baking immediately, refrigerate overnight or until ready to serve (no longer than 24 hours).
6
Preheat the oven to 350˚.
7
Mix the egg yolk with 1 tablespoon water to make an egg wash. Brush the tops of the scones with the egg wash and sprinkle with turbinado sugar.
8
Bake for 25 minutes or until golden brown.

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Make-Ahead Cherry and Pumpkin Scones

Ingredients

directions