Sunday, 9 October 2011

Will Run For Pumpkin Scones

Last week was the last big run (18 kilometres but we'll pretend that it was 19) before the half-marathon which happens in a week (note to self stop eating ice-cream cake and start drinking water).  Last week I ran for pumpkin scones.

pumpkin scones & apple butter 

flour + oats + cinnamon + ginger + nutmeg + tumeric + cloves

pumpkin + oil + vanilla bean paste + maple syrup

add wet ingredients to dry

bake for 12 minutes at 450 F.

add delicious apple butter 

water your kitchen helper 
Spicy Pumpkin Scones

(10 scones)


1 C unbleached flour
1/2 C wholewheat pastry flour
1/2 C old-fashioned local oats
1 tsp baking powder
1/2 tsp salt
3/4 cup  canned pumpkin or my favourite roasted hubbard squash
3/4 C soy milk (almond or dairy works too)
1/4 C olive oil
1/4 C local maple syrup
1 tsp vanilla bean paste
1 tsp cinnamon
1/2  tsp ginger
1/4 tsp cloves
1/4 tsp turmeric
12 tsp unrefined sugar (to sprinkle on top of scones just before baking)

Preheat oven to 450 F. 

In a large bowl combine flours, oats, baking powder, salt, spices.

In a medium bowl combine pumpkin, olive oil, maple syrup & vanilla.

Make a well in the dry ingredients and add wet ingredients.  Gently combine.  Resist the urge to over mix unless you enjoy shoe leather.  

Use your 1/4 C measuring cup to place batter on a baking stone.  Sprinkle with sugar.  Bake for  12 minutes. 

Top with apple butter.



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