Ah, Sunday mornings. My absolute favorite part of the week! It involves hot coffee, the New York Times, and United States of Americana on The Current. Today it also involved watching a handful of cars try unsuccessfully to drive down the glare ice masquerading as a street in front of my house.
One thing missing in this whole scene was the smell of freshly baked breakfast treats wafting from the kitchen, so I searched out a recipe and got to work. I've been craving pumpkin like crazy so yesterday I baked up a huge buttercup squash (always my best pumpkin substitute because I find canned pumpkin tastes like metal).
I used the pureed squash to make a pumpkin spice latte and these scones. They required no specialty ingredients, so I had everything on hand except buttermilk for which I easily substituted plain yogurt. Good thing, since I'm sure my car would have ended up in the ditch or someone's front yard if I had tried to make a trip to the store!
Pumpkin Scones, adapted very slightly from Picky Cook
2 cups flour
1/2 cup brown sugar
1 1/2 tsp pumpkin pie spice
1 1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick cold butter, cut into pieces
1/2 cup plain yogurt
1/2 cup squash puree, or canned pumpkin
1 1/2 tsp vanilla extract
1 egg, beaten
sugar, for dusting
Preheat oven to 400 degrees.
Mix flour and other dry ingredients in food processor. Add in butter and pulse until it's a coarse sandy texture. Mix together yogurt, pumpkin, and vanilla. Add to food processor and pulse until just combined.
Transfer mixture to well floured countertop and shape into a long rectangle, about 3 inches tall, 12 inches wide, and 1 inch thick. Cut into triangles and transfer to parchment lined baking sheet. Brush tops with egg wash and sprinkle with sugar. Bake 20 minutes or until golden.
ONE YEAR AGO: Roasted Root Veggies and Fish