PUMPKIN SCONES WITH MAPLE DRIZZLE

pumpkin scones text2I’m not sure when it happened but, for better or worse, every year new foods become pumpkin flavored during Autumn.

Pumpkin pie? Sure – I’ll eat that maybe once a year…unless there’s a better choice.

Pumpkin ravioli? Yeah – a small amount encased in pasta is fine… now and then.

BUT, Pumpkin Scones? Heck, yeah!  I’ll have those anytime – especially with a maple drizzle.

Scones are super fast and easy to make – the less you mess with them, the more tender they are! So jump on board the pumpkin trend and try these delicious Pumpkin Scones!

Note: As self-proclaimed Queen of Freeze, I feel obliged to suggest (or nag) you freeze the unused pumpkin in portion sized amounts for future use. This recipe only requires 1/2 cup, so there’s plenty leftover from the can.

PUMPKIN SCONES – makes 8 scones

  • 8½ oz (2 cups) all-purpose flour
  • 2 oz (1/3 cup) dark brown sugar
  • 1½ tsp cinnamon
  • 3/4 tsp ground cloves
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp powdered ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup cold butter
  • 1 egg
  • 1/2 cup canned pumpkin
  • 3 T milk (any kind – I use nonfat)
  • 2 tsp vanilla
  • Maple Drizzle – recipe follows at the end

Preheat oven to 400º Fahrenheit.

In a medium sized bowl, mix together the flour, brown sugar, cinnamon, cloves, baking powder, baking soda, ginger, nutmeg, and salt. Cut the cold butter into small pieces and add to dry ingredients. Cross-cut using 2 knives to break up butter into pea-sized pieces.

(If using the food processor, place butter with dry ingredients and pulse about 8 times – until the butter becomes pea-sized. Empty into a medium sized bowl.) pumpkin scones9 In a small bowl, whisk together the egg, pumpkin, milk, and vanilla. Pour the wet ingredients into the dry and gently fold to mix.pumpkin scones11 Empty onto a well-floured counter and knead about 5 or 6 times. (I use a bench scraper to help since the dough is sticky.) pumpkin scones3With floured fingers, pat dough into an 8″ circle (try to keep the dough to an even thickness) and cut into 8 wedges.pumpkin scones5Place on a greased or parchment lined cookie sheet (I prefer a dark sheet that’s greased.)pumpkin scones6 Bake at 400º F with the rack in the middle position for about 16 minutes. They’re at their best when they’re slightly dark on the bottom. pumpkin scones7The last time I baked them, I thought I overcooked them (see photo), but they were amazing – a slight crunch on the outside and perfect chew inside. So when you check them for doneness, look for slightly dark sides. pumpkin scones14Then remove from oven onto wire rack to completely cool before icing.

MAPLE GLAZE

  • 1 T butter
  • about 1/3 cup confectioners sugar
  • 1/2 T maple syrup (use the pure syrup)
  • 1/2 tsp vanilla

Melt butter. Stir in confectioners sugar, maple syrup, and vanilla. Blend well, smashing any sugar lumps. If icing is too thin, add more sugar; if too thick, add a little milk.pumpkin scones1For easier control over the drizzle, pour icing into a spouted cup or a pastry bag with a small circle tip. Design as you wish.pumpkin scones2Allow icing to harden before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ONION NAAN BREAD – For Those Who Want More From Their Naan!

onion naan textI love Indian food!  In particular, I look forward to the soft chewy naan bread.  I previously posted a plain naan bread recipe (NAAN BREAD: A SUPER SCOOPER), but thought I’d share my Onion Naan Bread recipe for those who want a more flavorful version.

Note:  It really helps to have a food processor for this recipe, but it can be done without one.

Additional Note:  As self-proclaimed Queen of Freeze, I feel obliged to suggest freezing leftover buttermilk in measured amounts for future use. (I freeze buttermilk in 1/2 cup and 3/4 cup increments since those are amounts I usually need.)

ONION NAAN BREAD – makes 8 naan breads

  • 1/2 cup water at 110º – 115º Fahrenheit
  • 1 T honey
  • 1/2 T dry yeast
  • 2½ – 3½ cups all-purpose flour, divided
  • 4 cups (about 1 lb) onion, chopped
  • 2 tsp salt
  • about 9 T olive oil, divided
  • 1/2 cup buttermilk
  • 1 T baking powder

In a food processor fitted with steel blade, blend together the water, honey, yeast, and 1/2 cup of the flour. Let sit in covered processor for 1/2 an hour. onion naan2During the half hour wait, sauté the onions: In a skillet put 3 T olive oil, the onions, and salt. onion naan3Over medium to medium/high heat cook until onions are well browned. Adjust heat as necessary. (This step can be done ahead of time.) Remove from heat to cool a bit.onion naan4 Once the dough has set for 1/2 hour, add in 3 T olive oil, buttermilk, baking powder, onions, and about 1 cup of the flour. Blend to combine and break down onion somewhat.onion naan5 Add flour in increments until you get a dough that’s only slightly tacky to the touch. ham loaf14Pour dough into an oiled bowl, flip dough so both sides are oiled, and cover. Let rest about 1 hour, until doubled in size.onion naan6 Pour dough onto a lightly oiled counter (not floured). Cut into 8 pieces.

On stovetop over medium flame, heat a dry skillet or griddle. Roll out 1 or 2 balls (depending on size of skillet) to about 7″ in diameter (very thin!) on lightly oiled counter. When skillet is hot, peel dough off counter and place on skillet. Lightly brush top with olive oil.onion naan7As it’s cooking, roll out next dough ball(s).

Let dough cook until lightly browned on bottom – about 2 minutes. Flip and cook until bottom is browned. onion naan8Remove to a tea towel and wrap to keep warm.

EGGPLANT-TOMATO STIR-FRY

eggplant-tomato stir fry

The old saying proves true: you can’t judge a book by it’s cover.

I was given the recipe for Eggplant-Tomato Stir-Fry years ago when my husband and I were in a gourmet group. Looking at the ingredients, I was completely unimpressed. However, when I made and tasted it, I was completely IMpressed by how well the flavors blended.

As with most stir-frys, it’s all about the prep. With Eggplant-Tomato Stir-Fry, you wash and chop the veggies, and the cooking goes quickly. Yes, at the end, you do need to cover and simmer for 10-15 minutes, but that’s hands-off.

EGGPLANT/TOMATO STIR-FRY

  • 2 T vegetable oil
  • 1 onion, cut into bite-sized slices
  • 1 medium eggplant, unpeeled and 1″ cubed
  • 1 red pepper, cut into slices or cubes
  • 3 cloves garlic, pressed
  • 3½ oz (3½cups) fresh spinach leaves, chopped (or 1 frozen 10 oz package chopped)
  • 1 zucchini, sliced lengthwise then cut into half moons
  • 2 tomatoes, cut into bite sized pieces
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Prepare veggies.tomato veg medley4

Heat oil in large skillet – I used a 14″ stainless steel pan. When oil is shimmering, add onions and sauté over medium/high for 2 minutes. tomato veg medley5One by one, continue to add eggplant, red pepper, garlic & spinach together, zucchini, and finally the tomatoes, cooking each 2 minutes before adding the next. Stir in the salt and pepper.

Cover and reduce heat to low. Simmer for 10-15 minutes, until veggies are tender but not mushy. tomato veg medley1Taste for seasoning, adjusting as needed.