2 minute read
on the table
Gourd Morning
Are you prepared for pumpkin season?
After 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
Adapted from NYT Cooking recipe by Martha Rose Shulman
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
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.
RE-ELECT TERRY DUNLAP Violet Township Trustee
* EFFECTIVE * PROVEN * LEADERSHIP
Voted “NO” on high density development Supports Quality Fire & EMS Services Committed to Safe Roads
Lobby for Developer Paid Impact Fees Expanded Police Protection Approve appropriate Commercial Growth
