Tag Archives: Pumpkin recipes

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! 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!

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Easy-Pease Pumpkin Breakfast Cake

DSC07629I woke up this morning and after having my morning juice, I discovered we had nothing for breakfast. Nothing. So what do you do then? Well, as I usually walk my boyfriend¬†down to the train station, I thought: “I’ll get a croissant from¬†Marks” You know, fresh from the oven and still smelling like a croissant¬†and all that.¬†I rarely do, so they are actually a treat.

However, once I got there I changed my mind. Ever since I cut down almost to 0 sugar, I found that most shop bought¬†pastries and cakes are much too sweet for me¬†ūüė¶¬†It has happened more than once, that I buy something, get home full of anticipation and as soon as I bite into it…disappointment. They are so sweet I cannot finish¬†them.

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So, what to¬†do then? In my case, I threw together what I expected was going to be a super easy breakfast cake…and it was! I just had a slice and it is perfect for breakfast. Filling, but not too sweet, with a lovely crumb and a hint of spices. Great with a tea or a coffee.

The list of ingredients is rather long, but don’t get discouraged because once you have them ready all you have to do is put them in a bowl together and mix with a spoon. No extra steps or random mixing or whisking in separate bowls.

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Ingredients:

250 grs wholemeal spelt flour (can use white spelt or regular flour)

1/2 cup pumpkin pure

1/2 cup almond milk (can replace with regular milk). If using white flour, you may need to add a bit more milk.

1/4 cup maple syrup (if you want your cake really sweet, add 1/4 cup more)

1 egg

1 teaspoon baking powder

1/4 cup sunflower oil

1/2 cup almonds. I forgot to add the almonds so I put them on top of the cake. I like how they look, they make the cake a bit more interesting. But you can also chop the almonds and mix them in with the batter.

1 teaspoon cinnamon

1 teaspoon ground ginger

1 teaspoon vanilla essence

Pinch of salt

Note:¬†If you don’t have the spices, use more vanilla essence or replace them with the zest of one orange. You can also replace the almonds with raisins, walnuts or pecans or a mix thereof.

He likes it!
He likes it!

How to:

1.- Preheat your oven at 180 C. Line a baking tray of 20 cm X 17 cm (or similar)with baking paper.

2.- In a bowl place the flour, spices, salt, baking powder. If you want to add your almonds to the batter, rather than place them on top, add them now. Mix everything with a spatula or spoon. Make a well in the middle.

3.- To the well add the maple syrup, egg, milk, pumpkin pure, oil and vanilla essence.

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4.- Mix everything together with a spoon until you have a rather firm batter, like this:

DSC075874.- With a spatula distribute the mixture evenly in a baking tray lined with baking paper or previously buttered and floured.

DSC075905.- Add the almonds on top. Then place in the oven for 30-40 minutes (depending on your oven).

DSC075966.- To know if your cake is ready, poke it with a skewer, if it comes our clean, then it is ready. You can eat it as is:

DSC076087.- Or you can dissolve 2 tablespoons honey in one tablespoon water over a low heat and paint the cake with that. Because this is not a very sweet cake, the honey glaze provides a nice sweet layer and a lovely shine:

Can you find the smiling face?
Can you find the smiling face?

8.- You can also make the glaze by mixing 1 tablespoon of orange or apricot jam and 1 tablespoon water over a low heat.

If you prefer, you can serve the cake with a little dusting of icing sugar instead of the glaze.

For a more “cakey” cake you can slice it in two, fill with apricot or orange jam and put back together. Probably a filling made with caramel would work well too.

For a moister version of this cake, you can slice in half, paint one half with a bit of orange liqueur and then fill with orange jam and put back together.

9.- And that’s it! You can put it together in 20 minutes and it cooks in 30. Ready to provide a home-made, healthy breakfast cake for the whole family in under an hour ūüôā

DSC07614Hope you have a lovely day today!

Namaste,

Paula