Pumpkin Love

I love fall.  It is my favorite time of year.  I love the colors of the leaves, the sounds of football, and most of all the flavors of the season.  I should just come out and admit it...I am a pumpkin addict.  Not even a recovering addict, a true addict that does not intend to give it up. If my family would let me, I would camp outside of Einstein Bros. the night before they release their pumpkin bagels for the season, much like many of you who will be camped out for Black Friday.


In my obsession, I have tasted and created pumpkin pie, pumpkin waffles, pumpkin french toast, pumpkin cookies, pumpkin bars, pumpkin bread, pumpkin pancakes and have even attempted to create my own pumpkin spice latte creamer.  Besides the deliciousness of the pumpkin, there are several health benefits to eating pumpkin too....It's lovely orange color means it's going to be good for you!  It is loaded with vitamin A, C, K, and E plus it is full of antioxidant carotenoids, which is a big medical term that means healthy stuff.  


And if that isn't enough to convince you about the amazingly wonderful benefits of consuming the pumpkin, it also has magnesium, potassium, and iron and makes a lovely gift.  I accept all forms of pumpkins including but not limited to: pumpkin scented bath soaps, shampoo, conditioner, lotions, candles, etc.  It is a very versatile fruit.  And in that spirit I am going to share with you one of my favorite pumpkin recipes...



Pumpkin Spice Scones
In a large bowl sift together:
2 c. flour
1/3 c. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger  


(If you don't have these last four spices, you can just use 1 and 1/2 tsp. of pumpkin pie spice)
Set Aside this mixture.  
In a separate bowl blend 1/2 c. of pumpkin puree, 3 Tbsp of half and half, 1 large egg, and 1 tsp. of vanilla.  Once blended place this mixture in the fridge to keep cool.


Take your bowl of sifted ingredients and either using a pastry cutter or two forks, cut in 6 Tbsp of cold butter.  Once this is mixed in to resemble course meal, stir in 1/2 c. of chopped pecans.
Take your liquid mixture out of the fridge and slowly fold this into your dry mixture. 


Once you have a dough formed, pat it into a 12 inch circle.  Try not to use your hands too much as the heat will melt the butter.Use a pizza cutter and cut the dough into 12-16 small triangles.  Line a baking sheet with parchment paper and place the triangles on the paper.  Bake at 425 for 15-20 or until golden brown.  Cool on a wire wrack.


I made two icings to drizzle on the scones.  If you don't want any icing you can brush the scones with a little half and half and sprinkle them with raw sugar before placing them in the oven.  I drizzled the white icing first after the scones cooled about 10 minutes.  I then let them set for another 10 and then drizzled with the spiced icing.


White Icing:
1 and 1/4 c. powdered sugar
2 Tbsp of milk


Spiced Icing:
1 and 1/4 c. powdered sugar
2 Tbsp milk
1/4 tsp. cinnamon
1/4 tsp. nutmeg
dash of ginger
dash of cloves
Yellow and Red food coloring to make orange.

After you enjoy your delicious scones, I will accept any of the above mentioned pumpkin scented gifts. :-)