My new favorite expression is “UGGGH.” Growled with a fierce grimace, glaring eyes, and that’s what I look/sound like right now. Exactly 2 years ago, I was stressing over finishing my undergrad and applying to grad school and worrying about the next steps in my life. Remember this mess? Well, funny – exactly 2 years later, I’m doing the EXACT same thing. Trying to finish up my masters and finalizing job offers and apartment hunting (in Manhattan no less!!!) and figuring out what I’m doing with my life. Of course, it doesn’t help that I’m take 18 units of class, and have tons and tons of extra work to do, aand have a semi-functioning social life to keep up. Top that off with house guests and frequent trips to California and I’m beat. Ugggh, I’m exhausted. I can’t wait until I graduate – just a short 10 weeks away. I just have to keep afloat until then.
And the best way to do that? Get pumpkin wasted (to quote a friend)! The weather is finally cool enough to pull out those comfy cable knit sweaters and long cardigans, those tall cognac knee-high boots, those warm Pashmina scarves – I love autumn. It’s time to indulge in a cup of warm pumpkin spice latte, while eating a spicy pumpkin cupcake or slice of apple pie. Autumn is the best. So here’s a quick autumn recipe for pumpkin scones – a perfect 5 minute escape from my hectic schedule. Shmear a bit of home-whipped spiced cream over a split pumpkin scone, and heaven just got that much closer. Enjoy!
Adapted from King Arthur Flour – see for pictures
1 1/4 c all-purpose flour
1/4 cup sugar
1/2 tbs baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/3 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice [or 1/4 tsp black pepper]
1/4 c cold butter, cubed
2 tbs whipping cream [and more for brushing]
1/3 c pumpkin puree [fresh or canned]
2 tbs coarse sugar
1 c minced crystallized ginger, cinnamon/chocolate chips, or chopped dried fruit (cranberries, cherries, apricots, etc)
In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and all spices (and/or pepper). Add cold butter, and using minimal touch, incorporate until crumbly, and pieces of butter are still visible. Add in optional dried fruit pieces or chocolate chips, again using minimal touch to incorporate.
In a separate mixing bowl, whisk together the pumpkin, heavy cream and eggs. Add the wet ingredients to the dry, and stir until all is moistened and comes together – it should be a bit shaggy still. Dump dough onto parchment-lined baking sheet and shape dough into a circle, about 3/4″ thick and 5″ diameter. Brush the top of the dough with a bit of whipping cream, then top with coarse sugar (or even cinnamon sugar, if desired).
Use a knife to slice the circle into even-sized wedges, and carefully separate wedges about 1″ apart. Place entire pan in freezer for > 30 minutes. Meanwhile, preheat oven to 425°F. Remove scones from freezer and bake 18-20 minutes or until golden brown, and insides are no longer wet. To make a quick cream to serve with scones, machine-whip 1/4 cup of whipping cream with 1 tbs sugar and a pinch of cinnamon. Serve the scones warm with cream on the side. Enjoy!
The perfect 5 minutes in heaven. Time to get pumpkin wasted.
ps. congratulations to my lovely friend NicoleC + her PLee! wishing you a happy ever after ❤
pps. FoodBuzz recently sent me 2 panettone loaves – be on the look out for a panettone bread pudding recipe in the near future 🙂