What to do when it’s snOMG-ing outside*? When the temperature in your yurt has dipped down to 35 degrees (Fahrenheit) and Winter looks like it’s here a month early? Well, if you’re me, you commit yourself to a weekend of Iron Chef: Pumpkin and start with the crumbly but moist, the sweet but not too sweet, the spicy and ridiculously delicious Pumpkin Scone. Neil and I picked one up from The Calico Cupboard in Mount Vernon recently, and I vowed that 1) this is the best sweet treat ever and 2) we’ve gotta make these ourselves.
(a slightly adapted recipe from The Brown-Eyed Baker blog)
Scones: 2C whole wheat pastry flour 7Tbs cane sugar 1Tbs baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ground ginger 1/4 tsp ground cloves 6 Tbs butter, chilled 1/2C cooked pumpkin, mashed 1 egg 3 Tbs milk Spiced Glaze: 1C Powdered Sugar 2Tbs Milk 1/4 tsp cinnamon 1/8 tsp nutmeg quick dash each of ginger and cloves
The How To:
- Line a baking sheet with parchment paper and preheat the oven to 425 degrees.
- Mix together dry ingredients (flour, baking powder, sugar, spices, salt) in a large bowl. Using either a food processor or a fork, cut the butter into the dry mixture until it’s well incorporated and crumbly.
- In a separate bowl, beat the egg with the milk and pumpkin puree. Pour the wet ingredients into the dry and stir together well. This creates a pretty sticky dough.
- To form your scones, try this (the Brown-Eyed Baker explains it better than I ever could): “Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough.”
- Place your dough triangles on the parchment paper and bake for 12-15 minutes, or until just starting to brown.
- While the scones bake, prepare the spiced glaze by combining all glaze ingredients in a bowl and stirring well. (I think a maple syrup glaze would be just as, if not more, delicious with this recipe).
- Drizzle glaze onto the scones once they’ve cooled a bit (if you can wait that long).
- Enjoy in front of a warm fire.
* snOMG is credited to my friend Erica, who last winter withstood a snowstorm (a snow-pocalypse, if you will) in DC that makes Bellingham’s recent snowfall look like child’s play. Though only a meager 4 inches or so, this snow has got me excited about winter and the end of the year holidays (that’s when I’m not looking at the frozen droopy kale in the garden). Highlight of the day: watching the sudden overnight appearance of snow blow our chickens’ minds as they came running out of the coop today. It blew my mind too!