Pumpkin Scones

We love pumpkins! Pumpkins can add so much flavor and moisture to whatever you are baking. Did you know that you can substitute a can of pumpkin puree for the oil and eggs in a cake mix? The outcome is a rich and moist delicious cake! Did I mention that it also has less calories? Amazing.

I found this recipe the other day while looking for recipes for pumpkins. Scones. I've never made scones. However, I know I like to eat scones! Not being a fabulous baker, I didn't know if they were difficult to make. I tend to look for easy recipes when baking.  So when I saw this recipe for Pumpkin Harvest Scones  by King Arthur Flour I gave it a thumbs up and I put it on my list of things to try to bake.

I'll be bringing a big basket of these to our family gathering for Thanksgiving Dinner!

I adapted the recipe from the King Arthur Flour Harvest Pumpkin Scones recipe. For the original recipe please follow the link I have provided.  I didn't have cinnamon chips, or crystalized ginger chips. On my next shopping trip I'll pick those up.
These were easy enough to make.  We were eating them hot out of the oven. Delicious!

Pumpkin Scones

2 3/4 cups flour
1/3 cup sugar
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice

1/2 cup cold butter cut into pats

2/3 cup canned pumpkin
2 large eggs

1 cup dried cranberries (choc. chips, cinnamon chips, raisins, etc)

Mix all of the dry ingredients together. Add the butter and work into dry ingredients. Your mixture will be uneven and crumbly. Do not over work. It's ok if you see pieces of butter that haven't been fully incorporated.
Add dried cranberries/raisins.

In another bowl whisk pumpkin with the 2 large eggs. Add the dry ingredients to the pumpkin mixture.
With a spoon mix in together. Do not over mix, or the scones will become tough. The dough will be lumpy,  and sticky.

Line a baking sheet with parchment paper and flour the parchment paper.

Divide the dough in half and form 2 circles each  about 5" - 6 " round and 3/4 inch thick.

Brush each circle with milk and sprinkle with granulated sugar and cinnamon.

Using a knife cut into 6 pieces/wedges and gently pull apart so that the pieces don't touch each other, about 1/2 inch apart.  Freeze for 30 minutes uncovered.

While the scones are in the freezer preheat the oven to 425 degrees.

Bake scones 22 - 25 minutes or until golden brown and toothpick comes out of the center clean.

Enjoy!

If you have any questions, please email me. I'd love to hear from you!
Thefoodcrawl@gmail.com

Boun Appeitito!
xoxo
Lorraine

Hot and out of the oven 

Circles brushed with milk

cut into 6 wedges

Sprinkled with sugar and cinnamon

into freezer for 30 minutes

Another batch of yumm!

Cranberry Pound Cake

Looking for a new desert for the Christmas? You should try this! It will be a hit! Promise!
This recipe was given to me by my friend Irene. Many years ago she served this at one of her holiday parties. I took just a sliver, thinking nothing is that good, and as soon as this cake went into my mouth,  I went back to the table and added a very large slice to my dish! It was delicious. It has a sweet taste, but is also a little tart from the cranberries. As far as I am concerned, it's perfect! This is such a festive looking cake. Perfect for this time of year!  It's a favorite of many of my friends and is requested quite often. I love serving this with some fresh made whipped cream or even better,  vanilla ice cream.

Cake
1 stick of unsweetened butter (1/2  cup or 1/4 pound) softened at room temperature
1 cup of sour cream
2 cups of flour
1 cup of sugar
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs



Strussel
1/4 cup of flour
1/4 cup of butter
1 tsp cinnimon
3/4 cup packed brown sugar

1 bag of fresh cranberries

Preheat oven to 350 degrees

Make strussel by combining all of the ingredients together with a fork. It will become crumby. Set aside.

Cream butter, sugar and vanilla together until light and fluffy, add eggs one at a time. Mix in the flour and the sour cream alternating each. Mix well until the flour and sour cream are fully incorporated into the batter. Add salt, baking soda and baking powder. Mix well.

Prepare a 10" round spring form pan by buttering the bottom and sides. I like to put a piece of parchment on the bottom of the pan. This way, when the cake is done, I can easily remove it from the baking pan.
Spread a little less than half of the cake batter on the bottom of the pan. Then sprinkle with half of the strussel and half of the bag of cranberries. The next layer is a little more difficult to spread the cake batter over the cranberries, just keep working it and it will get there. Sprinkle the rest of the strussel on top of the batter and add the rest of the bag of cranberries.
Bake at 350 degrees for one hour.

Enjoy!
Buon Appetito
xoxoxo
Lorraine