yep, food porn. and notice the orange paper plate instead of the classic white you normally see ;)
They be's my fancy plates.
Honestly, I didn't take much time to take pics b/c I was so excited to EAT them! I had already sampled the dough, so I knew they were gonna be good, and they didn't disappoint.
So, the recipe already.....
1 C. cake flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground allspice
1/4 t. ground ginger
1/3 C. heavy cream **normally I would not have used this, but I happened to have some leftover from our caramel apples
6 T. brown sugar
1 t. vanilla
1. Preheat oven to 425 degrees. Get out a baking sheet and line with parchment paper/silicone mat/cooking spray (whatever you have). Cut the butter into small pieces, put it in a small bowl and put it back in the refrigerator. 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
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.
Icing: For ginger molasses icing, stir together 1 T. molasses, 1-2 T. milk, and 1/4 – 1/2 t. ground ginger (to taste). Adjust the amount of sugar or milk to make the icing the consistency you want. It should be pretty thick. For cinnamon icing, mix together 1 C. powdered sugar, 2 T. milk, 1/4 – 1/2 t. cinnamon (to taste). Again, adjust amounts to change consistency. Icing can be brushed on or drizzled.
**I was confused abt the icing...the ginger molasses icing. - should it have powdered sugar too? I assumed so since it was super thin otherwise, but also very sweet. Not sure about that part, you'll have to experiment like I did. My icing was too thin, but I didn't want to add anymore sugar, so I ended up brushing it on the scones not pictured. The plate that is pictured
This recipe requires a lot of steps and bowls...
I made the scones on Sunday, so this morning I'm having pumpkin oatmeal. I'm wondering when I'll start to look like I have jaundice. I actually rushed my first child to the pediatrician when she was very young b/c she started turning orange. Turns out, it was just because she was mainly eating orange veggies :D The doc thought it was pretty funny. Some nurse I am. But, you know how it is with your first child, you freak out about everything. Now, after 3 kids, they have to be bleeding profusely, have an object embedded somewhere, or thick green mucous before heading to the doctor. mmmm, green mucous. That's a nice thought to go along with my pumpkin scones. Sorry folks, that's life with kids.
I hope everyone had a great weekend, and getting ready for THANKSGIVING!! I can't believe how fast the month of November is flying by...crazy. I sure hope Santa is getting his mess together.
Monday blog hops.....
Recipe linkys -