I made these scones yesterday because the heat hadn’t come on yet in my heat-included apartment, and I knew a 400 degree oven would at least warm up the kitchen. I also had leftover pumpkin from the fudge. And the recipe called for brown sugar, which was important since I was out of white sugar.
I kept them simple and didn’t add the raisins or nuts, but they were still tasty and not too sweet.
The scones were important, but the biggest event of the weekend was my leap into the modern age by getting a smartphone. I selected a Droid X. It’s enormous and fancy and I love it. I used it to take the picture of the scones because I wanted to see how it would turn out. I don’t think it’s too bad…I can definitely use it to take impromptu photos of my food in restaurants.
I know some of you do this too and I love you for it.
Naturally, one of the first apps I added was Retro Camera, which allows you to take photos that look…well…old.
Like Polaroid style…
Or Bärbl style.
I love the Bärbl effect. I took this next one of my house yesterday, and found the overall look very spooky…which was appropriate for Halloween.
The heat finally came on this morning. I was half-asleep but when I touched the radiator and it was warm under my hand I almost wept with relief. I hate being cold.
I hope you all had a wonderful Halloween!
Pumpkin Scones
Adapted from JoyofBaking.com
Ingredients
2 cups all purpose flour (I used 1 cup AP, 1 cup KAF white whole wheat)
1/3 cup light or dark brown sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup raisins (optional)
1/4 cup toasted and chopped pecans or walnuts (optional)
1/3 – 1/2 cup buttermilk
1/2 cup fresh or canned pure pumpkin
1 tsp pure vanilla extract
Egg Wash:
1 large egg
1 tbsp milk or cream
- Preheat oven to 400 degrees and place rack in the center of the oven. Line a baking sheet with parchment paper or spray a scone pan.
- In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
- Cut the cold butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins and pecans, if using.
- In a separate bowl mix together the buttermilk, pumpkin puree and vanilla. Add this mixture to the flour mixture, and mix just until the dough comes together. Do not over mix.
- Transfer dough to a lightly floured surface and knead dough gently four or five times. Pat the dough into a circle that is about 7 inches round and about 1 1/2 inches thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges. Place the scones on the baking sheet or into the scone pan. Brush the tops of the scones with the egg wash and sprinkle with rough sugar, if desired.
- Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
Makes 8 scones.
