Pumpkin Scones

It’s officially Fall!

At least my calendar thinks so. San Luis, on the other hand, can’t quite decide. Some days are cold (and by cold I mean in the 60’s), and some days are positively hot! Just last week I was going to class in shorts and a tank top, feeling like I still had too much clothing on. The thermometer hit somewhere around 100 degrees F, and there wasn’t a cloud to be seen in the sky. This week, however, is a different story. Our morning bike ride yesterday required all the clothing I had, and my feet still went numb under my wool socks. Yet, the day warmed up a bit and the weatherman is predicting a high of 75 today. Hmm. Not so fall-y.

That is a word.

The only real sign of fall that I see is some changing of leaves from red to gold to brown. So pretty! And my garden doesn’t seem to want to produce anything more for me to eat… Looks like I need to find some winter plants.

Anyway! Elissa and I decided to try usher in the fall spirit by baking something with pumpkin. No other flavor describes the atmosphere, flavors, and feeling of fall so well as pumpkin and it’s complimentary spices. We threw them all together in some scones and topped them with a sugary cinnamony glaze. They not only made amazing dessert, but amazing breakfast, too.

Pumpkin Scones

Print this recipe.

1 1/2 cups + 3 tbsp All Purpose flour
1/2 cups Whole Wheat flour
1 tbsp baking powder
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 cup packed brown sugar
7 tbsp cold earth balance butter
1/2 cup canned pumpkin
3 tbsp nondairy milk (I used soy)
1 tbsp ground chia seeds or flax seeds, + 3 tbsp water

For the spiced frosting:
1 cup + 2 tbsp powdered sugar
2 tbsp nondairy milk (I used soy)
1/2 tsp pumpkin pie spice

———-

Preheat the oven to 425°F. Combine the chia or flax with the water and let sit for a few minutes.

Combine flour (minus the 3 tbsp), baking powder, salt, and spices in a large bowl. Cut in butter using a pastry blender or a fork until chunks of butter are fairly flat and about the size of your fingernail.

Place the pumpkin, milk, brown sugar, and flax mixture in a small bowl. Add the wet ingredients to the dry, mixing only enough to moisten all the flour. It is best to do this with your hands so you can really get a good feel for the dough. It should feel light and fluffy and hold its shape. If it feels too wet, add the extra flour, 1 tbsp at a time, until you feel you have the right consistency.

Dust a surface with some flour and knead the dough just a few times. Shape into a rough circle and cut into 8 wedges.

Transfer the wedges to a parchment-lined baking sheet and bake for 14-15 minutes, just until you see the edges start to brown. Transfer to a cooling rack and let sit while you make the frosting.

Combine all the ingredients for the frosting and whisk until smooth. Once the scones are cool, you can either brush the frosting on with a pastry brush, or pipe it on using a plastic bag with a hole cut in the corner. Let the frosting dry for 30 minutes. Or just eat them right then and there. It depends how strong-willed you are! (We aren’t very strong-willed…)

We had some frosting left over so we tossed it with some almonds and baked them for 15 minutes at the same temperature. It added just a touch of sweetness and made a wonderful snack 🙂

Any ideas for good plants to plant during winter?

Frost isn’t a big issue – we’re 15 minutes from the west coast. Just about anything grows here!

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