razor clams in a thick New England clam chowder. The Washington shore is where my family enjoys collecting razor clams. Our clams are cleaned and frozen. Clams in a can might be an option. He like rich clam chowder. Leave off the flour and substitute milk for the cream if you don’t want it to be as thick. Serve alongside salad and toast.
| Prep Time: | 40 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- freshly cracked black pepper to taste
- 8 leaves fresh sage
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1/2 cup unsalted butter, frozen and grated
- ½ cup chopped walnuts, lightly toasted
- ½ cup grated Gruyere cheese
- ⅓ cup finely grated Parmesan cheese
- 1 tablespoon finely chopped fresh sage
- ½ cup pumpkin puree
- ⅓ cup heavy cream
- 1 large egg
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
- For the topping, melt butter in a pan over medium-low heat. Cook, stirring often, until the milk solids turn golden brown and the butter smells nutty, 10 to 12 minutes. Pour butter and any browned bits into a small bowl and allow to cool to room temperature. Whisk in the heavy cream and set aside.
- For the scones, whisk flour, brown sugar, baking powder, salt, and garlic powder together in a large mixing bowl. Add grated butter and work into the flour mixture using your fingertips until well distributed and the mixture feels crumbly/mealy. Using a wooden spoon, stir in walnuts, Gruyere and Parmesan cheeses, and sage, making sure all ingredients are evenly distributed. Place in the refrigerator until needed.
- Add pumpkin to a separate small mixing bowl. Using a paper towel, dab the pumpkin puree to soak up as much excess moisture as you can. Whisk in heavy cream and egg until the mixture is evenly combined.
- Drizzle the pumpkin mixture over the flour mixture. Stir with a rubber spatula until the flour mixture is thoroughly moistened and a crumbly dough forms; do not overmix.
- Using lightly floured hands, gather the dough and gently knead in the mixing bowl until it just comes together. Transfer the dough to a lightly floured surface and form into a 7- to 8-inch-round disc. Cut the disc into 8 equal wedges. Transfer the wedges to the prepared baking sheet.
- Generously brush each scone with the brown butter and cream topping mixture and sprinkle with cracked black pepper as desired. Place 1 sage leaf on top of each scone and press gently to adhere.
- Bake in the preheated oven until scones are lightly browned, 20 to 23 minutes. Remove from the oven and cool on a wire rack for 5 minutes.
Nutrition Facts
| Calories | 319 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 8 g |
| Sodium | 403 mg |
| Sugars | 6 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! They freeze well and once thawed, can be heated up in the toaster oven. I used half and half instead of the heavy cream and it worked just fine.