We didn't hear back from our first winner, so we put all of the names back into a hat and drew another name:
*drumroll*
Katie Hebert
is our NEW WINNER!!!
Katie, please contact us at theophania at gmail dot com to claim your prize!
With the cooler seasons upon us, I'm sure that many of you are enjoying pumpkin dishes galore! We bought some pie pumpkins earlier this year and cooked them up recently. Toasted pumpkin seeds, pumpkin pies, pumpkin soup, etc... BUT, one of our new favorite breakfast dishes are pumpkin scones! Since we enjoy them, I thought I'd share my recipe:
Pumpkin Scones
Serves 8
2 cups whole wheat flour (or mix half of wheat with half of all-purpose)
2 tablespoons evaporated cane juice
1/2 teaspoon ground cinnamon
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold butter
1 C pumpkin puree
1 egg
2 tablespoons buttermilk (add more if the dough is too dry)
1 tsp Vanilla
Stir the dry ingredients together in a large bowl. With a pastry cutter, cut in the cold butter until the mixture looks like coarse crumbs. Mix the pumpkin, egg, buttermilk, and vanilla together. Add the pumpkin mixture to the dry ingredients and gently stir with a spatula until partially combined and then turn out onto the counter. Knead until the dough just holds together. (Over mixing will make the scones tough.)
Pat the dough into a 3/4-inch thick circle. Score the dough into eight pieces.
Bake at 425 for 13-15 minutes or until the scones begin to brown.
Allow scones to cool slightly. Serve with our favorite
2 cups whole wheat flour (or mix half of wheat with half of all-purpose)
2 tablespoons evaporated cane juice
1/2 teaspoon ground cinnamon
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold butter
1 C pumpkin puree
1 egg
2 tablespoons buttermilk (add more if the dough is too dry)
1 tsp Vanilla
Stir the dry ingredients together in a large bowl. With a pastry cutter, cut in the cold butter until the mixture looks like coarse crumbs. Mix the pumpkin, egg, buttermilk, and vanilla together. Add the pumpkin mixture to the dry ingredients and gently stir with a spatula until partially combined and then turn out onto the counter. Knead until the dough just holds together. (Over mixing will make the scones tough.)
Pat the dough into a 3/4-inch thick circle. Score the dough into eight pieces.
Bake at 425 for 13-15 minutes or until the scones begin to brown.
Allow scones to cool slightly. Serve with our favorite
"Honey Butter"
1/2 C Softened Butter
1/3 C Honey
2 oz Cream Cheese
Beat all ingredients until smooth.
Thanksgiving pictures up next!
Enjoy...and if you try them, please let us know how you liked them!
1 comments:
they look yummy! I'll have to try this recipe out!
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