Taste of Fall
September 12, 2010
Most people I talk to love fall. They’re excited to see the changing season and for the weather to cool off.
I so wish I could understand that feeling. I’m too much of a summer girl. Spring is the most exciting for me, I look forward to the first day of the year to hit 90 and to take naps on the beach. I’d honestly be perfectly happy to have that all year round, but I somehow find myself in the northeast year after year dreading having to pull out coats and layer up.
Then I remembered how I get through fall…
I goodness, I love pumpkin anything. If there’s one trait I got from my dad it would be the love of pumpkin and ability to finish off a pumpkin pie in no time at all. I suppose there’s worse addictions, right?
So, to kick off fall, here’s a little recipe for some perfectly pumpkin, and super soft scones. Perfect for breakfast with a cup of tea, if I do say so myself.
Pumpkin Spice Scones
Adapted from Pinch my Salt
1 C. all purpose flour (I use Whole Wheat)
1 C. cake flour
1 1/2 t. baking powder
1/2 t. salt
3/4 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground ginger
6 T. unsalted butter
1/3 heaping C. pumpkin puree
1/3 C. Milk (I used 2%)
6 T. brown sugar
1 t. vanilla
1. Preheat oven to 425 degrees. Get out a baking sheet and line with parchment paper (not required but makes cleanup easy!). Cut the butter into small pieces, put it in a small bowl and put it back in the refridgerator. In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well. Place bowl in freezer (refrigerator is fine if you have no room in freezer).
2. In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well. Put this bowl in freezer (or refrigerator) and take the other bowl back out. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the raisins if you are using them.
3. Get the liquid mixture out of the freezer and pour into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don’t knead it too much or the dough will get too sticky.
4. Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.
For cinnamon icing, mix together 1 C. powdered sugar, 2 T. milk, 1/2 t. cinnamon (to taste). Adjust the amount of sugar or milk to make the icing the consistency you want. It should be pretty thick. Icing can be brushed on or drizzled.