I can't believe it's Secret Recipe Club time again! But I'm super excited for this post. Because I got a super awesome blog assignment this month.
This month I was privileged to spend lots of quality time over at Pale Yellow. This blog is full of so much deliciousness, it's insane. And Tracy, the awesome blogger who creates all of the deliciousness, is really a girl after my own heart. From the fact that she shares her love by feeding people to the recipes she chooses to share, I knew I'd gotten a good one.
There were many recipes I wanted to try, but her recipe for Pumpkin Scones with Cinnamon Chips just spoke to me. The pumpkin, the spices - it is just absolutely perfect for the season.
I made a couple of simple changes, but kept the full spirit of the challenge. The first change was that I didn't have cinnamon chips. I know. That's kind of a biggie. But I increased the amount of cinnamon called for in the recipe and called it somewhat even. I also used regular (unbleached) all purpose flour instead of the gluten free version. Oh, and I don't have allspice, so I used cardamom instead.
The scones come together beautifully. It starts with the dry ingredients - including a beautiful rainbow of spices.
Then it was time to incorporate the butter. Rather than cube the cold butter and cut it in, I grated the frozen butter and then just mixed it into the dry ingredients with my fingertips. So much easier.
Once the butter is incorporated, the wet ingredients, including eggs and pumpkin puree, are gently kneaded in until everything holds together.
And then it's time to shape the scones...
...and add a delicious finishing touch. Or... let the kiddos add the finishing touch. A nice sprinkling of turbinado sugar.
The kids are very generous with their sprinklings.
And then they bake. And it's magical.
These were the absolute perfect breakfast for a day off from school and both the kids and I really enjoyed them. Just the right amount of pumpkin, just the right amount of spice - absolutely perfect for a crisp, Fall morning.
Tracy, thank you so much for this recipe and for all of your delicious inspiration! I can't wait to try out more of your delicious recipes!
slightly adapted from Pale Yellow
2 3/4 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, cold
1 teaspoon vanilla
1/4 cup coconut milk
1/4 cup turbinado sugar or any other coarse sugar
Whisk together the flour, sugar, baking powder, salt, cinnamon, cardamom, nutmeg, and ginger. Cut the butter into small pieces and use a pastry blender to incorporate into the dry ingredients. Blend until you have pea sized pieces. Or grate the butter using a box or rotary grater and use your hands to incorporate it into the dry ingredients.
In a small bowl whisk together the pumpkin puree, eggs, and vanilla. Add this to the dry and mix until just combined.
I used my hands to lightly knead the dough together.
Divide the dough in half and place one half on a parchment lined baking sheet. Shape the dough into a long rectangle with greased or floured hands and then divide into thirds with a greased bench scraper. Cut each third diagonally with the bench scraper. Lightly move the triangles away from each other. Repeat with the other half of the dough on a second baking sheet.
Brush the top of each scone with the half-and-half and then generously sprinkle with turbinado sugar.
Place the baking sheets in the freezer for 30 minutes. While the scones are chilling, preheat the oven to 425 degrees.
Bake the scones for 22-25 minutes or until golden brown.
Cool slightly before eating on a wire rack.