Today seemed like a good day to make pumpkin scones – not only because it’s Sunday, it was a late night (Halloween) and an extra-long morning (daylight savings), but because there was a half a can of pumpkin puree in the fridge, and I will go to great lengths to keep food from winding up in the compost bin. Also, on mornings that require some recovery from the night before, I don’t go running to plates of greasy bacon and eggs, but to soft-centred carbs with craggly edges that I can nibble with copious amounts of coffee.
I was not neat when I brushed these with cream and sprinkled them with coarse sugar (I use Turbinado – sugar in the raw) before sliding them into the oven, thus the dark sugary polka-dots.
Also, I like splattering things. It’s my attempt at being artistic and Jackson Pollok-y in the kitchen.
And another PS – while we’re on the topic of being creative – this might, MIGHT just be the last post here in this format. I realize I’ve been talking about a new website in the works, and have even in the past suggested the changeover was imminent, but it really is this time. I’ve been dragging my heels, working instead on projects for which I have actual editors and real deadlines, and wanting the new space to be functional and look right, which it turns out is trickier than it sounds. But it seems to be almost good to go, and my new mantra is that done trumps perfect. Right? I can always keep fiddling with it, right? Like a house in a constant state of renos? And the important part is that it has search functionality out the wazoo, which is what most of you have been asking for. Sorry it’s taken me so long to deliver.
Meanwhile, have a scone. They’re extra toasty (the way I like them) and still warm.
2 cups all-purpose flour
1/4 cup packed brown sugar
1 Tbsp. baking powder
1/2 tsp. cinnamon or pumpkin pie spice
1/4 tsp. salt
1/3 cup butter, cut into bits or grated
1/2 cup pumpkin puree
1 large egg
1/4 cup milk or cream
1/2 cup icing sugar
1 Tbsp. cream
a drop of vanilla
Preheat the oven to 425F.
In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon and salt. Add the butter and rub it in to blend with a fork or your fingers.
In a small bowl or measuring cup, stir together the pumpkin, egg and milk or cream, and add it to the dry ingredients. Stir just until the dough comes together, then pat it into a circle about an inch thick on a parchment-lined baking sheet and cut into wedges. If you like, brush with cream and/or sprinkle with coarse sugar.
Bake for 18-20 minutes, or until golden. Let cool slightly before drizzling; whisk together the icing sugar, cream and vanilla and drizzle over the scones with a fork.
Makes 8 scones.