Tuesday, October 1, 2013

Pumpkin Everything!

So I fell into my second blogging rut. Oops. Thank you Vikki for saying I should get back on it. Maybe taking this on while wedding planning, starting a new job, living between two places and generally life craziness was not my best plan, butIdigress, on to something very important….FALL
Is it not the most beautiful, fun season? I love turning to corner of summer to fall. I love leggings and boots, scarfs and sweaters, beautiful leaves and pumpkin e-v-e-r-y-t-h-i-n-g!

Current pumpkin obsessions

Sweet Cinnamon Pumpkin Candle from Bath and Body Works.

My spice cake reed diffuser from Pier One

Pumpkin pie…a staple. Haven’t had any yet but I’m ready to dive in, whip cream in hand.

Pumpkin/Gourd Decorating – happening this weekend!
Pumpkin Carving – happening in October

(I should be able to re –create some of these…;)

And finally I will leave you with:

Starbucks Inspired Pumpkin Scones

Here is my recipe. I made these yesterday and just love them! I like them better then Starbucks. I go heavy on the spices and the cream cheese icing is a perfect toping!
·         2 cups (260 grams) all-purpose flour
·         1/3 cup (70 grams) brown sugar
·         1 teaspoon baking powder
·         1/2 teaspoon baking soda
·         1/2 teaspoon salt
·         1 teaspoon ground cinnamon
·         3/4 teaspoon ground ginger
·         3/4 teaspoon ground cloves
·         1/2 teaspoon ground nutmeg
·         1/2 cup (113 grams) cold unsalted butter (1 stick of butter)
·         1/2 cup (113 grams) pumpkin puree
·         1 tablespoon unsulphured molasses (we use Blackstrap Unsulphured Molasses)
·         3 tablespoons non fat greek yogurt
·         1 egg
·         2 teaspoons vanilla
FOR Spiced Creamy Glaze
·         1 cup (125 grams) powdered sugar, sifted
·         1 tablespoon pumpkin puree
·         1/8 teaspoon cloves
·         1/8 nutmeg
·         1/8 ginger
·         1/4 cinnamon
·         1 to 2 tablespoons milk
·         Half a block of cream cheese


1.       Heat oven to 400 degrees F and line a large baking sheet with parchment paper  or  spray with non-stick cooking spray.
2.       In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt and all the spices together (cinnamon, ginger, clove and nutmeg).
3.       Then, cut the cold butter into small cubes (it is very important that the butter is cold for this). Add butter to flour mixture and cut or blend until mixture looks like coarse cornmeal or crumbs.
4.        In another medium bowl, whisk together the pumpkin puree, molasses, yogurt, vanilla extract and egg until blended.
5.       Stir pumpkin mixture into flour and butter mixture with a spoon just until a soft dough forms
6.       Transfer the dough to a floured surface then knead it three to four times until it comes together.
7.       Then, pat or use a rolling pin to roll the dough into a 10 inch by 7 inch rectangle. Use a knife or pizza cutter (pizza cutter works best) to cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making eight rectangles. Now, cut each rectangle into two triangles.
8.       Transfer scones to the prepared baking sheet(s) then bake 10 to 15 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Transfer to a wire rack to cool completely.
9.       Once scones have cooled, make the glaze.  Combine sifted powdered sugar, pumpkin puree, spices (cinnamon, cloves and nutmeg), and then add one tablespoon of milk and ½ a package of cream cheese (softened). Stir and check consistency. Adjust the same way as you would the simple glaze. Dip cooled scone in or use spreader to cover the tops of the scones.

1 comment:

  1. I love pumpkin everything and this post!!! Those scones look amazing!