Pumpkin Butter Chelsea Buns made with Rolled Scone Dough

By • November 18, 2014 0 Comments

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Author Notes: We enjoy these, and my savory sausage and apple Chelsea Buns, while getting organized at the trailhead of our early Thanksgiving morning hike. I use Paul Virant's pumpkin butter, the recipe for which you can find here in the Genius series. These buns were Inspired by the recipe for “Butterscotch Biscuits” in the 1950 edition of “The Gourmet Cookbook.” If you haven’t the time or inclination to make the orange custard drizzle, make a simple icing with ¾ cups of sieved confectioners’ sugar and 4 teaspoons of fresh orange juice, with a touch of zest added, too, if you have it. They are also excellent as is, especially at the outset of a challenging hike. I hope you enjoy these. ;o)AntoniaJames

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Makes 12 - 15 pinwheels

Pumpkin Butter Buns

  • 4 ounces (112 grams / 8 tablespoons) frozen unsalted butter
  • 2 1/3 cups (280 grams) all-purpose flour + more for rolling out
  • 2 teaspoons baking powder
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • 3 tablespoons white sugar
  • 172 grams / 177 ml /3/4 cup cold milk
  • 1 teaspoon vanilla
  • 1 egg (cold)
  • 6 ounces (3/4 cup) pumpkin butter
  • 1 tablespoon ground flax seed
  • Zest of one orange, finely grated
  1. 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.
  2. 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.)
  3. Using a gentle folding motion, mix the wet ingredients into the dry ingredients.
  4. 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.
  5. Stir together the pumpkin butter, flaxseed and orange zest. Melt the remaining butter.
  6. When you are ready to bake, heat oven to 400 degrees Fahrenheit. Line a small baking sheet with parchment.
  7. 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.
  8. 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.

Optional Orange Custard Drizzle Sauce

  • 1 tablespoon raw sugar
  • 1/3 cup Cointreau or Grand Marnier (or cider, if you prefer)
  • 2 tablespoons orange or quince marmalade (or apricot, peach or nectarine jam)
  • ¼ teaspoon freshly grated nutmeg
  • 4 egg yolks
  • ½ cup cream, scalded
  1. 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.
  2. 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.
  3. Add the hot cream and stir to blend thoroughly. Strain, add the remaining orange zest, and serve.
  4. Enjoy! ;o)
  5. 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)

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