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 400º 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.
