— a tablespoon of cinnamon (cannelle)
— a teaspoon of ginger (gingembre moulu)
— half a teaspoon of nutmeg (muscade moulue)
— half a teaspoon of ground cloves (girofle moulue)
Add a pinch of salt and mix. Keep the mixture in a sealed jar. For each batch of pumpkin scones based upon the preparation I'm about to describe, you'll only use a teaspoon of the mixed spices.
Here in France, people who would like to try out superb Anglo-Saxon recipes such as scones are often mystified unnecessarily by the names of three basic ingredients, whose French equivalents are shown here:
— So-called buttermilk is simply fermented milk: a Breton product designated as lait Ribot.
— Anglo-Saxon baking powder is simply the French stuff known as levure chimique alsacienne, sold in its familiar little pink paper packets.
— Anglo-Saxon baking soda is simply the French product designated as bicarbonate alimentaire.
In France, these products can be found in your local supermarket. Once you've got everything in place, the preparation of pumpkin scones is quite simple.
Dry ingredients. In a big bowl, mix together 2 cups (260 grams) of flour, a third of a cup (75 grams) of sugar, a teaspoon of spices (as described above), a teaspoon of baking powder (levure chimique), a half-teaspoon of baking soda (bicarbonate alimentaire) and a dose of genuine vanilla.
In the usual pastry-making manner, use a pastry-blender device or a pair of knives to insert 125 grams of unsalted butter (beurre doux) into the flour. Here's a photo of a pastry-blender:
Moist ingredients. In a small bowl, mix half a cup (an 8th of a liter) of pumpkin purée with the same volume of buttermilk (lait Ribot). Stir well.
Insert the moist ingredients into the big bowl of dry ingredients, and stir lazily until everything is humid: just enough, but no more. On a floured board, pat the dough into a flat slab, and cut out eight fragments. Place them in small non-stick pie cups of the Tefal kind: a must for pie-makers.
Flatten each scone in its tray, then brush the top surface with a mixture of an egg beaten with cream. Sprinkle the top of each scone with chunks of pistachio nuts or sesame seeds. Place the Tefal cups on a large Tefal tray, so that the underside of the scones won't be scorched. Bake at 200 degrees C for some 20 minutes. Here's the result: