It’s Fall, Pumpkin

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Fall is here and so I baked something with pumpkin: pumpkin chocolate chip scones. I thought they’d be nice with an afternoon cup of coffee. They do pair well with this crisp rainy weather we’re having here in the mountains. I followed King Arthur’s recipe (see below) and whipped up a little bit of maple glaze to top them.

Once again, I find myself to clinging to all sorts of seasonal traditions, like baking with pumpkin and drinking pumpkin spiced drinks…Because once again, we find ourselves on the brink of a move. I’ve told myself that maximizing the seasons back home is part of my preparation for Africa. As if decorating for fall or planning a Thanksgiving tablescape (something I’ve never done to this date) will better prepare me for life in Togo….

Anyway, this journey to Africa has lasted nearly two years. I know that because the day we made the decision to sell our house and move to Africa was just before the day our first boy was born two Octobers ago. It’s been a sufficient amount of time for me to experience a wide range of emotion about the move, not limited to fear, doubt, and excitement. I’ve settled at a good place, a healthy place I think. I’m realistic about how heavy it will feel to miss my family and friends, but I am starting to imagine Togo as “home”. I’m mostly ready to get there, hang some art on the walls, throw some quilts on the bed (for decoration, not warmth), and use all that French we’ve learned to make friends.

But this afternoon, I’m taking in my view of autumn leaves, the sound of my dad slurping his (pumpkiny) Chai in the adjacent room, and the comfort of knowing my little ones are snuggled up for their afternoon naps at their grandparents’ mountain home.

King Arthur Harvest Pumpkin Scones

I added Ghiradelli chocolate chips (the best!) and made a little maple glaze 

  • 2 3/4 cups AP flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup cold butter
  • 1 cup to 2 cups minced crystallized ginger, cinnamon chips, or chocolate chips
  • 2/3 cup canned pumpkin
  • 2 large eggs
  • 1/2 cup powdered sugar
  • 1/2 tsp. maple extract
  • 1 tsp. milk or half and half

1) In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.

2) Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.

3) Stir in the ginger and/or chips, if you’re using them.

4) In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.

5) Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.

6) Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

7) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5″ circle (if you haven’t incorporated any add-ins); or a 6″ circle (if you’ve added 2 cups of fruit, nuts, etc.). The circles should be about 3/4″ thick.

8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.

9) Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.

10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

12) Bake the scones for 22 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.

13) Remove the scones from the oven, and serve warm. 

14) Whisk sifted powdered sugar, milk and 1/2 tsp of maple extract. Drizzle over hot scones.

Yield: 12 scones.

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