Pumpkin Butter Chelsea Buns made with Rolled Scone Dough

Directions

1. Pumpkin Butter Buns
2. Whisk the flour, baking powder, salt, nutmeg and sugar together in a large bowl. Using the large holes of a box grater, grate 3 ounces (6 tablespoons) of the butter and add to the dry ingredients.
3. Beat the egg and add the milk and vanilla. Beat gently to blend. (I do this by beating the egg in my liquid measure, and then weighing the milk directly into it.)
4. Using a gentle folding motion, mix the wet ingredients into the dry ingredients.
5. Generously flour your work surface. Turn the dough out onto the surface; with well-floured hands, pull the dough together into a rectangle about 6” x 8”. Wrap tightly with plastic wrap and refrigerate for at least 30 minutes.
6. Stir together the pumpkin butter, flaxseed and orange zest. Melt the remaining butter.
7. When you are ready to bake, heat oven to 400 degrees Fahrenheit. Line a small baking sheet with parchment.
8. On a floured work surface – I actually do this on a floured piece of plastic wrap -- the same one I used to wrap and refrigerate the dough -- roll out the biscuit dough into a rectangle that is 8” x 18” This is a very soft, sticky dough. Liberally flour the top, and use a second piece of plastic wrap for the top if necessary.
9. Brush on the melted butter. Then, spread on the pumpkin butter. Roll up tightly, jelly-roll style (rolling away from you). Cut into 1 ½” slices. (I use my bench scraper, well-floured, to do this.) Place of the lined baking sheet. They can be an inch or even less apart. (If they lose their shape when you transfer them -- they tend to flatten out a bit when cut -- don't worry. Just use your fingers to shape them back into circles. They're forgiving once they start to rise.) Bake for 20 minutes. Remove the parchment from the baking sheet and let cool for a few minutes before removing and serving. Top with orange custard drizzle sauce.

1. Optional Orange Custard Drizzle Sauce
2. In the top of a double boiler over simmering water (or bowl fitted over, but not touching, simmering water in a standard saucepan), stir together the sugar, half of the orange zest and the nutmeg. Add the Cointreau or other liquid, and the marmalade or jam, and whisk together to blend thoroughly.
3. Add the egg yolks, one at a time, whisking briskly all the while. After blending in the last yolk, start stirring with a spoon, and continue to stir, constantly, until the sauce thickens and coats the back of the spoon.
4. Add the hot cream and stir to blend thoroughly. Strain, add the remaining orange zest, and serve.
5. Enjoy! ;o)
6. NB This sauce holds for at least three or four days. It goes nicely over pound cake, sticky buns, Christmas pudding, French toast, etc. etc. etc. ;o)