It's fall, a wonderful time for pumpkin scones! Theo shared this delicious recipe!
"Now that it's fall, I wanted to share this pumpkin scone recipe I've been making all summer for a Sunday-morning breakfast treat. These are delicious with another seasonal delight - apple butter "
Pumpkin Scones
Wet Ingredients:
2 Tbsp ground flaxseed mixed with a scant 1/4 cup warm water
1/2 cup pumpkin puree (canned or fresh*) - Butternut squash would work here as well
1/4 cup non-dairy milk
1/4 cup maple syrup
1/2 cup finely chopped walnuts OR raisins OR currants (or a mix)
Dry Ingredients:
1 cup whole wheat pastry flour
1/2 cup almond flour (can sub another 1/2 cup ww flour here if avoiding nuts, but it's not quite as delicious)
1&1/4 cups rolled oats
1 Tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt (optional)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp powdered ginger
Preheat oven to 425F.
Directions:
In a medium-sized bowl, whisk together ground flax and water; let this stand while you get the other ingredients together.
In a small bowl, thoroughly mix all dry ingredients.
Add remaining wet ingredients, except walnuts/raisins, to the flaxseed mix and whisk thoroughly. Add the dry ingredients and mix until mostly combined, then add walnuts/raisins and mix until just combined.
Scoop onto a floured board (**I sometimes sprinkle my board with oat bran instead of flour) and use your hands to mold into a ball and then pat out into a rough circle about 10 inches wide and 1/2 inch thick. The dough is really sticky and I don't like flour all over the outside, so I generally do this part with wet hands to keep it from sticking to me too much. Cut into 8 wedges.
Transfer to a parchment paper lined cookie sheet. (This is messy... one option is to just mold them on your cookie sheet and separate them a little after cutting. They don't spread much.)
Bake for 12-14 minutes, until firm to the touch and lightly browned.
Serve warm with apple butter (see recipe below) or low-sugar jam. They freeze well! (I also usually freeze any remaining pumpkin puree in 1/2 cup portions, since I make these regularly.)
Happy pumpkin season!
*Pumpkin Puree (from Dr. Liz)
If you want to make your own pumpkin puree, you might want to find smaller "pumpkin pie" pumpkins. They are a little sweeter and more tender than these halloween sized pumpkins:))
Rather than working hard to carve it in half before cooking, place a small pumpkin on a pan with parchment paper. Poke several holes through the skin. Cook at 350* until it starts to soften ... about 20-30 minutes. Then it's amazingly easy to cut, scoop out the seeds (save for roasting), the skin peals off easily, and slice pumpkin into pieces that will fit in a blender or food processor. Blend until smooth.
Theo's Apple Butter
This recipe makes a massive amount ... I have apple trees and deal with the abundance by making apple butter each fall. It's simple:
Core and cut apples (enough to fill your slow cooker), set it on low.
In 8-10 hours, stir in spices (cinnamon, allspice, ginger, cloves) and add as many more cut apples as fit
Cook another 8-10 hours, add more apples, cook another 6-ish hours and then either blend or put through a food mill.
Taste and add spices to your preference.
If too thick, add a little apple cider.
Heat it up again, and then can or freeze.
I'm not sure how to make a small batch! I like this recipe because it's pretty hand-off.
I (Dr. Liz) liked Theo's big batch apple butter cooking - it reminded me of making apple sauce after we went apple picking with the kids and came home with bushels full! I love her spice combination! Small batch recipes can be found on line.
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