Buttermilk Pumpkin Scones

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.

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

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Culinary Adventures with Camilla

Search This Blog