one half can of gorgeous organic pumpkin was staring me in the face……..
We are all currently inundated with pumpkin recipes aren’t we? Do we indeed need another? I’m surprised there isn’t pumpkin spice latté toothpaste out there yet……
But, I’m not one to be deterred and I’m not one to waste a half can of pumpkin. And so, here, if you can stand it, is yet another way to enjoy pumpkin, in scone form and perhaps as a quick item for your Thanksgiving breakfast table:
A PUMPKIN SCONE WITH CRANBERRIES, CRUSHED ALMONDS AND CANDIED GINGER –
3 cups all purpose flour
1 tblsp baking powder
1/2 tsp powdered ginger
1/2 tsp salt
zest of one orange
8 tblsp unsalted butter, cold, cut into small cubes
2 eggs
1/2 cup organic pumpkin purée
2 generous tablespoons best honey
1/2 cup buttermilk
1/4 cup fresh orange juice
1 cup crushed almonds
3/4 cup crystalized ginger, minced
egg wash
muscavado sugar
Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
Finely chop the almonds on a cutting board. Mince the crystalized ginger and then toss together. Spread on on the cutting board in preparation for rolling the dough in the mixture.
In the bowl of your food processor whir together the flour, baking powder, ginger, salt and orange zest. Add the cold butter and pulse 8-9 times or until the butter resembles small peas. Transfer dry ingredients to a low, wide bowl and make a well in the center.
In a 2 cup measuring cup, whisk together the eggs, pumpkin, honey, buttermilk and orange juice. Pour half this mixture in the center of the dry ingredients and slowly and gently begin to work in with a dough scraper. Add the remaining wet ingredients and just when they begin to become incorporated, add the cranberries. Gently mix the cranberries into the dough and, with your hands finish kneading into a cohesive mass. Move the dough to a lightly floured surface and roll out into a 10″ log.
Roll the log into the almond and ginger mixture. Cut the log into 9 scones and move, cut side up, to the baking sheet. Brush with egg wash and sprinkle with muscavado sugar.
Bake for 20 minutes or until nicely browned and firm. Enjoy!