on the table
By Sarah Robinson
Gourd Morning Are you prepared for pumpkin season?
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fter picking pumpkins from Sam’s Pumpkin Patch and carving a few Halloween masterpieces, you may find yourself inspired to make a tasty pumpkin treat. To make the most of pumpkin season, try a delicious breakfast recipe that’ll keep the boos – or rather, the blues – away. Plus, these scones pair perfectly with a piping hot chai latte from Porter’s Coffeehouse and Bakery. It’s important to remember that not all pumpkins are best served baked, so be sure to pick up a pie pumpkin or some canned pumpkin for this recipe. Those leftovers from the jack-o’-lantern are often watery, bland and stringy – so they’re not the best to use for baking. PRO TIP: Baking these scones will fill your home with a drool-worthy pumpkin spice scent for a few hours, which makes it a great recipe to try if you’re hosting guests later that day. Sarah Robinson is a contributing writer. Feedback welcome at feedback@ cityscenemediagroup.com.
PUMPKIN GINGER SCONES INGREDIENTS ¾ cup whole wheat flour 1 cup all-purpose flour 1 tsp. ground cinnamon ½ tsp. salt ¼ tsp. ground ginger 2 tsp. baking powder ½ tsp. baking soda 4 tbsp. unsalted butter, sliced into ½-inch thick pieces, cold ½ lb. fresh pumpkin, pureed (or ½ cup canned pumpkin puree) 1 large egg ¼ cup sour cream 2 tbsp. maple syrup 1 tsp. vanilla extract ½ cup candied ginger, chopped OPTIONAL: ¼ cup powdered sugar or raw cane sugar
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DIRECTIONS • If using fresh pumpkin, scoop insides out and remove seeds. Use a food processor to puree. Set aside in the refrigerator. • Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. • In a food processor, combine together flour, salt, cinnamon, ginger, baking powder and baking soda. Process until no clumps remain, about 20-30 seconds. • Add the butter to the food processor and use the pulse setting to gradually blend in the butter. Mixture will begin to resemble small, crumbly chunks. • In a separate bowl, use a hand mixer to beat together pumpkin puree, egg, sour cream, maple syrup and vanilla extract until thoroughly combined. Scrape the mixture into
the food processor and blend until a dough begins to form. • Add candied ginger pieces and mix a little longer, just enough to disperse. • Lightly flour a cutting board or other surface and spread the dough from the food processor onto the surface. Use hands or mixing spoon to mold into a rectangle about ¾ inch thick. Cut into six squares, then cut each square diagonally across to create 12 equal-sized scones. • Place scones on baking sheet and bake for 12-15 minutes or until bottoms become slightly browned. • Remove and let cool briefly on baking sheet before transferring to a wire rack to finish cooling. • OPTIONAL: Dust with powdered sugar or sprinkle raw cane sugar on top for a touch of added sweetness.
www.pickeringtonmagazine.com
Photo courtesy of Sarah Robinson
Adapted from NYT Cooking recipe by Martha Rose Shulman
