Monthly Archives: October 2019

Pumpkin Scones

DSC07503

I love Fall! The colours, the air, the food… the fact that I can wear my boots and hats again… I complain for the first couple of days “Boohoo, the Summer is gone” but then the magic of Autumn kicks in and I forget all about the beach and picnics at the park.

This October however, the weather hasn’t been great. We seem to live under a constant grey cloud that every once in a while drips all over the place. I mean, look at this photo of Autumn taken 3 years ago, in my garden:

My garden today...
My garden today…

That is what I think about when I think of Autumn: all those lovely colours, and the sunlight that falls golden on the trees and the grass. This year, we seem to be living in Victorian London: a grey, wet, dark place where all colours go to die… dramatic, me? Never! ūüėČ

Enough of complaining about the weather! while waiting for bluer skies I decided to go back to baking. I had a tin of pumpkin pure which had been languishing at the back of my cupboard for 3 weeks now, so I decided to put it to a good use, before Autumn was over.

I decided to make these scones which are soft, spicy and have a lovely orange colour. They are a bit flatter than regular ones, and the dough is a bit more wet than the usual scone dough (because of the pumpkin pure), that means it is stickier and needs gentle handling, but they are worth the bit of extra effort.

Ingredients (8 scones):

120 grs plain flour

1 teaspoon baking powder

30 grs butter

pinch of salt

80 grs pumpkin pure

50 ml milk (or buttermilk or yoghurt)

1/2 cup maple syrup (if you prefer you can replace it with 20 grs sugar, and add a bit more milk, almost 80ml).

1 teaspoon cinnamon

1/2 teaspoon ginger

a pinch nutmeg

Half a cup chopped walnuts

For the glaze:

1/2 cup icing sugar

1 tablespoon orange juice.

DSC07506How to:

Note: A key to good scones is to make sure that your oven is preheated at 220 C, if you place scones in a cold oven they won’t¬†rise, and they’ll turn out tough and flat.

1.- In a bowl mix the flour, salt and baking powder (and the sugar, if you are using instead of maple syrup). Add the butter to the flour and rub together until you obtain something that resembles a grainy, sort of sandy mixture:

DSC074642.- Then add the walnuts to the mixture of flour.

3.- In another bowl mix the maple syrup (if using), pumpkin pure, milk and spices.

DSC074664.- Use a cornet to help yourself form a dough. It will be sticky, if it is too wet, add some more flour, but try to keep the dough on the wet side of things, that will make softer scones.

5.- Tilt the dough into a floured surface and roll out to 2 cm. thick:

DSC074726.- Use a 5 cm plain, round pastry cutter to stamp out as many rounds as possible and lay them in a baking tray covered with baking parchment:

DSC074737.- Knead the trimmings again and cut out more rounds.

8.- Place in the oven for 20 minutes. If they are not ready after 20 minutes, bring the oven down to 160 C (to avoid burning) and cook for further 10 minutes.

9.- Let them cool. Meanwhile prepare the glaze by mixing the icing sugar with the orange juice. Pour the glaze over the scones and let it dry.

Hope you like them! Happy Autumn!

DSC07502