Pumpkin / Squash Scones
Pumpkin / Squash Scones

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, pumpkin / squash scones. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Pumpkin / Squash Scones is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Pumpkin / Squash Scones is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook pumpkin / squash scones using 18 ingredients and 16 steps. Here is how you can achieve that.

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

So that is going to wrap this up with this exceptional food pumpkin / squash scones recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!