Monday, October 10, 2011

Pumpkin Porter Scones

A couple weeks ago, StumbleUpon directed me to a recipe for cheddar beer scones.  I thought that sounded great, but was more intrigued by this new idea of making scones with beer.  In my head, I started thinking about all the ways to make that work: Magic Hat scones with apricots and pecans or Double Chocolate Stout scones with cocoa powder, pecans, and white and dark chocolate chips. 

After debating, I decided to try a seasonal route of doing something with pumpkin beers.  Since one of my favorite pumpkin beers is Starr Hill's Boxcar Pumpkin Porter, I began to play around with some ingredients.  Here is the one I eventually landed on. 


Directions: 
  •  Preheat to 400ยบ and, if you have parchment paper on hand, line a large cookie sheet.   
  • Place flour, oats, baking powder, brown sugar, salt, cinnamon, ginger, and orange zest in a large mixing bowl.  Stir to combine ingredients. 
  • Add the cubes of butter and mix into dry ingredients with hands until you get a course meal. 
  •  Create a well in the flour/butter mixture.  Add the egg and beer.  Stir to incorporate. 
  • When the liquids are incorporated and you have a loose mixture, add dried cranberries, golden raisins, and walnuts.  Then, with your hands, knead the mixture together in the bowl with about 10 passes (or about 15-20 seconds) until the mixture forms a ball.  
  •  With a spoon or ice-cream scoop, scoop out dough onto the cookie sheet.  Dough should produce about 18-20 scones.  Brush the tops with a little butter.  Then, place in oven.  Cook for about 15 minutes.  **If you want the more traditional scone texture of crunchier outside, then cook for 20 minutes total.  I like mine  a little softer and doughier so I cook them for 15. 
  • When done, take out the oven and let set.  These actually need a little time to rest before eating.  Although not as crunchy, the flavor is even a little better the next day. 

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6 comments:

  1. First: What a great banner lady! Second: I LOVE scones. I'll have to try this recipe and let you know how i like them. Or you could bring me some :-)

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  2. @Ta
    I've still got plenty of stuff to do it. I just need to get another six pack.

    ReplyDelete
  3. Coincidentally, I've been experimenting with beer in baking recently (some good, some bad) but I never thought to put it in scones! Your combo sounds delish - and very seasonal - well done!

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  4. I've heard about baking bread with beer, but I bet it is pretty tempermental. I liked the idea of beer in scones mainly because there is so many ingredients you can add to scones to really compliment the beer.

    Thanks for the positive feedback!

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  5. I love using beer in my desserts! Especially pumpkin beer's. I like your little recipe "card" and your video. Nifty!

    Thanks for linking up to my blog hop :)

    ReplyDelete
  6. @Dee at Deelicious Sweets
    Thanks for having a pumpkin blog hop! What a great seasonal idea.

    ReplyDelete

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