Day 328

Today was a saving grace for this pregnant momma. The boys went to grandma's house for the day and mom went home to relax and catch up on sleep. I also hunted down a pumpkin scone recipe thanks to Google and baked up some yumminess. I actually took three recipes I found online and sorta did my own thing and they turned out fantastic.

My first posted recipe: Pumpkin Scones

Pumpkin Scones:

2 cups all purpose flour

1/3 cup light or dark brown sugar

1/2 teaspoons ground ginger

1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon 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 (if using canned pumpkin make sure there are no spices or sugar added)

1 teaspoon pure vanilla extract

Buttermilk has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. It is now commercially made by adding a bacteria to whole, skim, or low fat milk. However, in the past it was the liquid left over after churning butter. You can make your own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk. Let stand 5 to 10 minutes before using.

Preheat oven to 400 degrees F (200 degrees C) and place rack in the center of the oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the 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 and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 1 1/2 inches (4 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. 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

Powdered Sugar Glaze

1 cup powdered sugar

2 tablespoons whole milk

Spiced Glaze

1 cup powdered sugar

3 tablespoons powdered sugar

2 tablespoons whole milk

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 pinch ginger

1 pinch ground cloves

TO MAKE THE PLAIN GLAZE:

Mix the powdered sugar and 2 tbsp milk together until smooth

When scones are cool, use a brush to paint plain glaze over the top of each scone.

AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.

Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.