It's pumpkin time! I'm gearing up for #PumpkinWeek2015 - when a group of blogging friends plan to share tons and tons of pumpkin eats. So, to get in the pumpkin frame of mind, I whipped up some pumpkin puree last name and used it in breakfast today. So easy. So tasty.
Ingredients
For the Scones:
- 3 C flour (I used a white whole wheat flour)
- 3/4 C organic coconut sugar
- 2 1/2 t baking powder
- 1/2 t baking soda
- 1 t ground cinnamon
- 1/2 t fresh grated nutmeg
- 1/2 t ground ginger
- 1/4 t ground allspice
- 1/8 t ground cloves
- pinch of lightly dried ginger
- 1 1/2 sticks (3/4 C) butter, cold and cubed
- 1 C buttermilk, cold
- 1 C pumpkin puree (how to make pumpkin puree: version 1, version 2)
- 1 T pure vanilla extract
- 1/2 C pumpkin seeds
For the Glaze:
- 1/2 C organic coconut sugar
- 2 T orange juice
Procedure
Preheat oven
to 400 degrees F.
In a large mixing bowl, whisk together flour, sugar, baking
powder, baking soda, lightly dried ginger, and all of the spices. Add the butter cubes to the dry ingredients
and toss to coat. Use a pastry cutter, creating pea-sized chunks. Fold in the buttermilk, pumpkin puree,
and vanilla extract. Stir together until almost
thoroughly combined. Add in pumpkin seeds and stir
until no dry flour bits remain.
Bake until browned slightly with firm, dry tops, approximately 18 to 20 minutes. Allow to cool completely before glazing.
Transfer to a baking stone and gently press into a disc. Cut the disc into wedges and pull the scones at least 1" apart.
Bake until browned slightly with firm, dry tops, approximately 18 to 20 minutes. Allow to cool completely before glazing.
To make the glaze, whisk together sugar and orange juice. Let stand until the sugar dissolves completely. Generously drizzle scones with glaze. Serve immediately.
Comments
Post a Comment