Pumpkin Scones

I found this recipe at www.joyofbaking.com. It was very yummy and enjoyed by us on Thanksgiving morning. I love scones, or heart scones, as Jessica would say.

PUMPKIN SCONES

Scone Dough:
2 cups all purpose flour
1/3 cup light or dark brown sugar
1/2 tsp ginger
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup raisins
1/4 cup toasted and chopped pecans or walnuts (optional)
1/3 - 1/2 cup buttermilk
1/2 cup fresh or canned pure pumpkin
1 tsp vanilla extract

Egg Wash:
1 large egg
1 T milk or cream

Instructions:
Preheat oven to 400 degrees F and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins and pecans/walnuts, if using.

In a separate bowl mix together the buttermilk, pumpkin and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1-1/2 inches thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with the egg wash.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

NOTE: I used pecans and did not toast them and they turned out fine. Also, I used the full 1/2 cup of buttermilk and the scones were a little more moist than they probably should have been. They were still very good though. I also sprinkled sugar on the top after applying the egg wash.

Craft Show Day

Today a couple of friends and I went to some craft shows in the area. Unfortunately, they did not come close to comparing to the ones I was used to up in Grand Rapids, so I was disappointed. I got a great dog collar for Major and a couple of other items, but regardless it was fun hanging out with friends for the day.

These are pictures I took outside before I walked over to Angela's to leave. The thresher is busy taking up the soybean crop today.





Pictures below are from the craft show at "The Dairy Barn"





Unfortunately, traveling from one spot to another, Angela sped up some to try to make it through a light, and she got caught. Gave us a lot of laughs, but she has to fork up some money for it. We almost asked the cop if I could take his picture for my blog, but thought better of it. I got the next best thing - the squad car with lights flashing. Sorry Angela! The next picture was my view outside of the passenger window while we were waiting for him to write up the ticket. Nice view at least!




Lunch at O'Charleys with Angela and Jessica. Thanks for picking up the tab, Angela. You're the best!!!

Maple Walnut Pumpkin Pie

This is a great variation of pumpkin pie, with some extra ingredients to make it extra special. Enjoy!

INGREDIENTS

1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 eggs
1 tsp maple flavoring
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp ginger
1/4 tsp nutmeg

Walnut topping:
1 (9 inch) Graham cracker pie crust or unbaked pie shell
1/3 cup firmly packed brown sugar
1/3 cup all-purpose flour
1/2 tsp ground cinnamon
3 T. butter
1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 425 degrees.

2. In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple flavoring, ginger, nutmeg and salt; mix well. Pour into pie shell.

3. Bake at 425 degrees for 15 minutes. Reduce oven to 350 degrees; continue baking 30 minutes.

4. In medium mixing bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in nuts.

5. Remove pie from oven; top evenly with crumb mixture. Return to oven 10 minutes. Cool. Garnish as desired. Store covered in refrigerator.