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.
|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|
Line a baking sheet with parchment paper.
Mix the flours, baking powder, and salt in a large bowl.
Cut in the butter with a pastry cutter or your fingertips until the dough is crumbly and pea-size bits of the butter remain.
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.
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).
Preheat the oven to 350.
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.
Bake for 25 minutes or until golden brown.
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