Here’s an example of how I would convince the public that pumpkin is great for any time of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.
Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.
Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.
Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.
Per Serving: 172 calories; protein 3.8g; carbohydrates 21.1g; fat 8.4g; cholesterol 31mg; sodium 235.5mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.