PUMPKIN SCONES

1 1/2 cups flour
1/2 cup whole-wheat pastry flour
3 tablespoons packed dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons apple-pie spice
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
1/3 cup finely chopped dried apples
1/3 cup currants
1 large egg
1/4 cup cold buttermilk
1/2 cup pumpkin puree, canned or homemade (recipe follows)
2 tablespoons half-and-half or milk, for brushing
2 tablespoons raw or granulated sugar for sprinkling

Preheat oven to 400 degrees F. Line baking sheet with parchment paper.

In medium bowl, combine flour, whole-wheat flour, sugar, baking powder, baking soda, salt and apple pie spice. Using fork or heavy-duty mixer, cut in butter until mixture resembles coarse crumbs. Add currants and dried apples.

In small bowl or 1-cup measure, whisk egg, buttermilk and pumpkin puree. Add to dry mixture. Stir until sticky dough is formed. Turn dough out onto lightly floured surface. Knead gently 8 times or just until dough holds together.

Divide into 2 equal portions. Pat each into 1-inch-thick round about 6 inches in diameter. Using knife, cut each round into quarters, creating wedges. Place scones 1 inch apart on prepared baking sheet. Brush tops with half-and-half or milk. Sprinkle with sugar.

Bake in center of oven for 15 to 20 minutes or until crispy and golden brown. Serve immediately or cool on rack and freeze in heavy-duty freezer bags for up to 1 month.

Makes 8 scones

FRESH PUMPKIN PUREE
Makes about 1 cup puree

1 pound raw pumpkin

Preheat oven to 350 degrees F. Fill large baking dish with 1 inch water.

Wash medium-sized sugar or other cooking pumpkin. Cut off top. Cut in half and then into large cubes, leaving skin intact. Scoop out seeds and fibers. Place flesh-side down in baking dish.

Cover and bake for 1 to 1 1/2 hours or until tender. Cool.

Peel off and discard skin. In blender, food mill or food processor, puree pulp until smooth. Cool. Cover. Refrigerate for up to 5 days or freeze for up to 9 months.

MAPLE BUTTER

1/2 cup (1 stick) unsalted butter, at room temperature
3 tablespoons pure maple syrup

In a small bowl using the back of a spoon, or in a blender or food processor, cream the butter and maple syrup until fluffy and well combined. Store, covered, in the refrigerator for up to 3 days. Bring to room temperature before serving.

Source: The Best Quick Breads by Beth Hensperger