Thursday, November 27, 2008

Pumpkin Scones

Thanksgiving? Let me introduce you to my good friend, Pumpkin Scones. These spicy gems answer the call for something cakey, and fill the obligatory Thanksgiving pumpkin requirement. They take just minutes to assemble, leaving you ample time for other things. Like ordering takeout or going on a falafel run instead of staying in the kitchen all day.

You'll find this recipe in my cookbook, Cook, Eat, Thrive, available in spring from PM Press.













Pumpkin Scones
8 scones

For the scones:
1/3 cup non-dairy milk
2 teaspoons apple cider or other vinegar
1/3 cup canola oil
½ cup canned pumpkin puree
½ teaspoon vanilla extract
2 cups flour
1/3 cup brown sugar
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
pinch salt

For the glaze:
1 tablespoon non-hydrogenated margarine, melted
2 tablespoons orange juice
1 teaspoon orange zest
1 cup powdered sugar


Preheat oven to 400° F. Lightly oil a baking sheet or line it with parchment, and set aside.

Make the scones: In a medium bowl or 2-cup measure, whisk together non-dairy milk, vinegar, oil, pumpkin, and vanilla. Set aside.

In a large bowl, sift or whisk together the flour, brown sugar, baking powder, baking soda, spices, and salt.

Make a well in the center of the dry mixture, and pour in the liquid mixture. Using a flexible spatula, make a scraping-scooping-pressing sort of motion to gently combine the two. When you have only a few streaks of flour left in the dough, remove it to a lightly floured surface. Pat the dough evenly into a circle 6” in diameter and about 1 ½” high. Using a sharp knife, cut the mound into eight wedges; it should be fairly sticky and a bit misshapen; that’s okay. Transfer wedges to prepared baking sheet.

Bake until firm and just baked through (insert a knife; if it comes out clean, they’re done), 12-15 minutes.

Make the glaze: Whisk all glaze ingredients together. When poured into itself, ribbons of glaze should just disappear on the surface.

Transfer scones to a cooling rack. For scones with a delicate finish, drizzle lightly with glaze while slightly warm. For more generously glazed scones, prepare glaze in a shallow dish and dip the tops into the glaze, nuzzling it in to reach any nooks. Turn upright, and return to rack.

While best fresh-baked, the scones will keep in an airtight container at room temperature for 2-3 days (although the glaze will cause them to soften slightly). For faux-fresh scones, leave unglazed and crisp in a 350ยบ F oven for 3-5 minutes. Glaze as directed.

5 comments:

Ricki said...

They sound fabulous--I love pumpkin scones! Sounds like a great way to spend Thanksgiving (leaving you lots more time for those things you're thankful for).

Looking forward to the cookbook, too!

Hope you had a wonderful holiday :)

Andrew Lovseth said...

Hi,

I'm going to make these today, they look awesome.
when does your book come out so I can put it on my Christmas wish list?

Joy said...

Thank you Ricki. I haven't had a Thanksgiving so relaxing in years, and it was lovely.

Andrew, Cook, Eat, Live will be available in spring, so I hope you'll consider it for your Easter list, rather than your Christmas one. And let us know how the scones turn out.

Kelly said...

These scones are delicious. I made them for a party and I was afraid they weren't going to make it there. My family kept asking.. "Can I just have one more?" Not to mention I couldn't keep MY hands off of them.

Thanks Joy! Looking forward to the book! <3

Olivia said...

SO delicious! Not too sweet, great texture! The orange icing was a little too orangey and I couldn't taste the pumpkin at all, so I made another batch (the next day, by request from everyone who had one) and just used orange juice, not zest, in the glaze.
This will now be one of my fall staples.

Thanks Joy!!!