Hi everyone,
Seeing that the last post was January 18th, it's about time I updated my blog...
It has been a blistering summer, but now that September is here we can start to hope for cooler weather here in Arizona.
Sadly, the decorations in the store are the only change of color for the transition of seasons, but hey, at least we have fall flavors like pumpkin to enjoy!
Which brings me to this yummy recipe - pumpkin scones!
Mmmm...
We found this recipe from Mel's Kitchen Cafe - Link here:
http://www.melskitchencafe.com/pumpkin-scones-with-ginger-glaze/ -
You can read the recipe there, or keep reading below:
"Pumpkin Scones with Ginger Glaze
Makes 6-8 scones [we usually double or triple this...]
Ingredients -
Scones:
- 2 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 teaspoon ground ginger
- 1/2 teaspoon nutmeg [we use less to emphasize the pumpkin flavor]
- 1/4 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold butter, cut into pieces
- 1/3 cup buttermilk
- 1/2 cup canned pumpkin puree (no added spices or sugar)
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips [we didn't use these this time, but man is it good! We also made a batch with cranberries...]
Glaze:
- 2 cups powdered sugar
- 1/4 teaspoon ginger or pumpkin pie spice
- 3 tablespoons milk
- 1 teaspoon vanilla
DIRECTIONS:
Preheat the oven to 350 degrees F.
For the scones, in a large bowl, mix together the flour, sugar, spices, baking powder, baking soda and salt. Toss the cold butter pieces in with the flour mixture and cut in the butter with a pastry blender, two knives, or your fingers (careful not to melt the butter with the heat from your fingers) until the mixture looks like coarse crumbs. In a separate bowl, mix together the buttermilk, pumpkin and vanilla. Add the wet mixture to the dry flour mixture and mix until the dough just barely comes together. If the mixture is too crumbly to come together, add 1-2 tablespoons more buttermilk. Don't overwork the dough or the scones will be tough and dry. Gently mix in the white chocolate chips. The mixture may be on the crumbly side but when you turn it out, it should come together.
Transfer the dough to a very lightly floured surface and knead gently 3-4 times. Pat the dough into a thick circle, about 1 1/2-inches thick. Cut into six or eight pie-shaped wedges. Transfer the scones to a parchment- or silpat-lined baking sheet, placing about 2 inches apart. Bake for 18-20 minutes, just until a toothpick inserted comes out clean. Don't overbake.
While the scones are baking, mix together the ingredients for the glaze. When the scones come out of the oven, transfer them to a cooling rack set over a baking sheet or waxed/parchment paper. Drizzle the hot scones with the glaze. Serve warm or at room temperature."
Getting together our dry ingredients in a large mixing bowl, recipe being read off my laptop in the back.
Helping add ingredients. :)
Did I also mention we've made these three times in the past month? They are that good.
Making the mixture resemble coarse crumbs after adding butter. Keeping the bowl nice and steady for my sister (or maybe trying to pull it off the table..Heh heh.)
Before...
...after!
I had a blast baking with my sister and my mom. We're going to try to be better about posting more often, especially as baked goods increase around our house! What is your favorite fall treat to enjoy?
Cheers!
- Erik
