Archive for the 'breakfast' Category

Pumpkin Scones

pumpkin scones 1

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.

pumpkin scones 6

Also, I like splattering things. It’s my attempt at being artistic and Jackson Pollok-y in the kitchen.

pumpkin scones 4
Pumpkin scones Collage

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.

pumpkin scones 5

Pumpkin Scones

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.

Print Friendly

November 01 2015 | bread and breakfast | 5 Comments »

Pumpkin Pie Waffles with Brown Sugar Syrup

Pumpkin waffles 2

It’s becoming typical of me and my time management skills (or lack thereof) to do things like post my Sunday morning breakfast so late at night that no one sees it until they’re already well launched into their Monday mornings. That said, these aren’t as complicated as they sound, and a batch on the weekend has the potential to produce leftovers that can go from freezer to toaster on sleepy/harried weekday mornings. You can streamline the spice list to just cinnamon, or add a shake of pumpkin pie spice if you have some on your shelf. A dollop of whipped cream wouldn’t be out of place, either.

Pumpkin waffles 1

These are just as delicious with maple syrup of course, but I love the fact that you can make your own as the waffles cook, then serve it while it’s still warm. (It also comes in handy when you’ve run out of pancake syrup – and it’s far better than store-bought pancake syrup, which has an ingredient list far longer than brown sugar + water.)

Pumpkin Waffles with Brown Sugar Syrup

1 1/2 cups all-purpose flour
1/4 cup packed brown sugar
1 Tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. salt
1 cup milk
1/2 cup pumpkin puree
2 large eggs
2 Tbsp. canola oil or melted butter

Brown Sugar Syrup:
1 cup packed brown sugar
1/2 cup water
1/2 tsp. vanilla or maple extract

In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt. In a small bowl whisk together the milk, pumpkin puree, eggs and oil or melted butter. Add to the dry ingredients and stir just until combined.

Preheat a waffle iron and spray it with nonstick spray. Ladle the batter into the waffle iron (or use a 1/3-1/2 cup measuring cup), close the lid and cook according the manufacturer’s directions, or until golden and crisp.

Meanwhile, bring the brown sugar and water to a simmer in a small saucepan. Cook for 2-3 minutes, until smooth and the sugar has dissolved. Cool slightly, remove the cinnamon stick and serve warm over the waffles.

Makes about 4 waffles.

Related Posts with Thumbnails
Print Friendly

October 18 2015 | breakfast | 5 Comments »

Next »