Tag Archives: Halloween recipe

Pumpkin Scones

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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! 😉

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!

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Easy Pops! Like cake-pops but easier.

DSC07933These are great to make with children. They are a cross between truffles and cake-pops. There is really no cake in them, so they can’t be cake-pops…maybe truffle-pops? Pretty much Nutella and oats truffles in a stick 🙂

DSC07929The only tricky part is covering them in chocolate, because they are a bit more fragile than cake-pops and the melted chocolate is less runny than Candy Melts, which is the traditional coating for cake pops. However, placing them in the freezer before hand, makes the job a lot easier.

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Ingredients (for 20 easy-pops):

For the easy cake-pops:

1 cup Nutella (Dulce de Leche works great too)

1/2 cup porridge oats (maybe a bit more, if the mixture looks too wet)

1/4 cup grated coconut

180 g dark chocolate for coating.

Cake-pop sticks.

For decorating:

Orange m&m

Sprinkles

Dried coconut

How to:

1.- Mix the Nutella, oats and coconut together. Put the mixture in the fridge for 1/2 an hour. It should look like this.

DSC079102.- Take 1 teaspoon of mixture at a time and roll it between your palms to make little balls.

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DSC079133.- Place them in the freezer for 15 minutes, while you chop and melt the chocolate. You can melt it in the microwave or in a bain marie. Just make sure no water falls into the chocolate or it will go grainy and solid.

DSC079154.- Once you take the truffles out of the freezer, dip a stick in the melted chocolate and put it through one of the little balls. Repeat with all the truffles. Then place in the freezer for 20 minutes. This will make it easier to handle them.

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DSC079245.- After 20 minutes, take them out of the freezer and dip them one at a time in the chocolate. You can use the cake pop technique explained by Bakerella on minute 1:58 in this video or you can help yourself with a small knife or spatula.

DSC079226.- Before the chocolate hardens add the decorations: you can sprinkle dried coconut, sprinkles or crunched m&ms.

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DSC079257.- Keep them in the fridge.

They are great with a bitter coffee, to cut through the sweetness.

Another tasty variation is to add chopped candied orange peel. It gives the mixture a lovely citrus flavour that goes really well with the chocolate.

DSC07934This is my last post of Halloween food. I need to go back to my usual sugar-free, minimal-butter life, because my body has been complaining recently, and I better pay attention 🙂

 So expect a lot of green juices, spelt breads and healthy cooking for next week!!

Have a great Tuesday!

Paula