By 300 Sandwiches
I’ve already reserved my turkey at Fairway Market. Now, we experiment with recipes.
I’d love to just concentrate on the desserts this week, and eat pie and souffles for breakfast, lunch and dinner. But I don’t think my thighs could handle all of those confections at once. So let’s start slow. Let’s ease into our holiday baking with pumpkin scones.
I made these last week for a housewarming party I attended for E’s cousin, who has an adorable new place not too far away from us with high ceilings, wide windows and an amazing sitting nook near one of the windows that’s perfect for cozying up with a book and a mug of tea. My adorable soon-to-be cousin-in-law threw a soup party, where she and her housemate served a half dozen different soups and stews, and guest brought wine, bread and desserts. I figured others would likely bring bread or cookies to go with the soups, so I baked pumpkin scones. I made another batch for E and I over the weekend, so we’d have them as snacks while lounging around in our PJs.
These work great as breakfast or weekend brunch treats, or to accompany your main course on Thanksgiving, an alternative to biscuits. They also work with jam or whipped butter as a solo snack. In an effort to make them slightly sorta healthier, I cut them into smaller portions to save calories and allow more room on your plate for other goodies. I still ate four of them this weekend in between cooking and napping.
2 cups whole wheat flour
1/3 cup brown sugar
1 teaspoon baking power
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup canned pumpkin
1/2 cup butter, cold and cut into pieces
1/2 cup buttermilk
1/2 teaspoon vanilla
3/4 cup chopped pecans
3 tablespoons butter, melted
Preheat oven to 400 degrees. Combine flour, sugar, baking soda, baking power, salt, and spices into a large bowl. Then, with a pastry blender or two knives, add pieces of butter to flour mixture and cut the butter into the flour until you get a pebbly mixture. Fold in pecans until evenly distributed.
In a small bowl, combine pumpkin, buttermilk, and vanilla into bowl, and then slowly combine with the flour mixture. Mix just until dough comes together—don’t overmix.
On a floured workable surface, knead dough into a 8 inch disc, as big as a small pizza. Cut into 16 triangles and place scones on a greased baking sheet. Place the baking sheet inside another baking sheet, to prevent the bottoms from burning while baking. Bake scones for 20 minutes or until browned. Remove from oven, brush on melted butter on top of scones and sprinkle a bit of sea salt on top of each. Let cool on a wire rack and serve. Makes 16 scones.
Recipe adapted from this Joy of Baking goodness.by