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- Jul 16, 2014
- Messages
- 29,971
- Location (City and/or State)
- South Eastern Florida (U.S.A.)/Rock Hill S.C.
Is that real grass? It looks too good.
COLD DARK ROOM
- Thread starter Tidgy's Dad
- Start date
Here you go, Linda!
@JoesMum
The instructions and measurements are in American, I'm afraid, and I'm no good at translating- Sorry.
Please note that these do NOT rise much at all because you are substituting the pureed pumpkin for the milk in a usual scone recipe.
I'm going to try Orange Cardamom scones next!!!
Pumpkin Scones
2 3/4 cups (11 1/2 ounces) all purpose 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
2/3 C pumpkin puree (fresh or canned)
½ C unsalted butter
2 eggs
milk or cream
Put flour in a large bowl and add sugar, baking powder, salt and spices.
Add the ½ C cold butter cut into pats. Work into flour mixture until it is unevenly crumbly, it’s ok if some larger chunks of butter remain unincorporated. If desired, add 1 to 2 cups minced crystallized ginger, cinnamon chips, chocolate chips or chopped nuts. Stir to combine.
Put 2/3 C pureed pumpkin in a bowl, add 2 eggs and whisk well. Add to flour mixture and stir just until a shaggy dough forms. Don’t mix longer than you have to or the scones will be tough.
Line a baking sheet with parchment paper and dust lightly with flour (may put on ungreased cookie sheet without paper, with a light dusting of flour). Divide dough in half and shape each half into a circle: 5 inch diameter if you have not incorporated extra add-ins, 6 inches if you have extra add-ins. The circles should be about ¾ inches thick. Brush each circle with milk or cream; you may sprinkle with coarse sugar or cinnamon sugar.
Using a knife or bench knife, cut each circle into 6 wedges. Carefully pull the wedges apart from each other so that at least ½ inch separates them. For best texture and highest rise, now put unbaked scones into the freezer for 30 min.
Preheat oven to 425* and bake the scones for 22 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs.
They’re best warm and reheat well in the microwave.
*** If you don’t want to bake scones right away, shape and put them on a pan, but don’t brush with milk, nor sprinkle with sugar. Place in the freezer, covered with plastic, and freeze until solid, which should take an hour or so. Remove from the pan, and bag airtight; return to the freezer.
When you’re ready for scones, there’s no need to thaw them; just place frozen scones on a pan, brush with milk, sprinkle with sugar, and bake as directed, giving the scones about 5 additional minutes in the oven.
@JoesMum The instructions and measurements are in American, I'm afraid, and I'm no good at translating- Sorry.
Please note that these do NOT rise much at all because you are substituting the pureed pumpkin for the milk in a usual scone recipe.
I'm going to try Orange Cardamom scones next!!!
Pumpkin Scones
2 3/4 cups (11 1/2 ounces) all purpose 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
2/3 C pumpkin puree (fresh or canned)
½ C unsalted butter
2 eggs
milk or cream
Put flour in a large bowl and add sugar, baking powder, salt and spices.
Add the ½ C cold butter cut into pats. Work into flour mixture until it is unevenly crumbly, it’s ok if some larger chunks of butter remain unincorporated. If desired, add 1 to 2 cups minced crystallized ginger, cinnamon chips, chocolate chips or chopped nuts. Stir to combine.
Put 2/3 C pureed pumpkin in a bowl, add 2 eggs and whisk well. Add to flour mixture and stir just until a shaggy dough forms. Don’t mix longer than you have to or the scones will be tough.
Line a baking sheet with parchment paper and dust lightly with flour (may put on ungreased cookie sheet without paper, with a light dusting of flour). Divide dough in half and shape each half into a circle: 5 inch diameter if you have not incorporated extra add-ins, 6 inches if you have extra add-ins. The circles should be about ¾ inches thick. Brush each circle with milk or cream; you may sprinkle with coarse sugar or cinnamon sugar.
Using a knife or bench knife, cut each circle into 6 wedges. Carefully pull the wedges apart from each other so that at least ½ inch separates them. For best texture and highest rise, now put unbaked scones into the freezer for 30 min.
Preheat oven to 425* and bake the scones for 22 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs.
They’re best warm and reheat well in the microwave.
*** If you don’t want to bake scones right away, shape and put them on a pan, but don’t brush with milk, nor sprinkle with sugar. Place in the freezer, covered with plastic, and freeze until solid, which should take an hour or so. Remove from the pan, and bag airtight; return to the freezer.
When you’re ready for scones, there’s no need to thaw them; just place frozen scones on a pan, brush with milk, sprinkle with sugar, and bake as directed, giving the scones about 5 additional minutes in the oven.
Last edited:
Another card arrived today.
Thanks, John!
Merry Christmas!
And there was a nice keyring, too.
Thanks, John!
Merry Christmas!
And there was a nice keyring, too.
Most splendid.Here you go, Linda!
The instructions and measurements are in American, I'm afraid, and I'm no good at translating- Sorry.
Please note that these do NOT rise much at all because you are substituting the pureed pumpkin for the milk in a usual scone recipe.
I'm going to try Orange Cardamom scones next!!!
Pumpkin Scones
2 3/4 cups (11 1/2 ounces) all purpose 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
2/3 C pumpkin puree (fresh or canned)
½ C unsalted butter
2 eggs
milk or cream
Put flour in a large bowl and add sugar, baking powder, salt and spices.
Add the ½ C cold butter cut into pats. Work into flour mixture until it is unevenly crumbly, it’s ok if some larger chunks of butter remain unincorporated. If desired, add 1 to 2 cups minced crystallized ginger, cinnamon chips, chocolate chips or chopped nuts. Stir to combine.
Put 2/3 C pureed pumpkin in a bowl, add 2 eggs and whisk well. Add to flour mixture and stir just until a shaggy dough forms. Don’t mix longer than you have to or the scones will be tough.
Line a baking sheet with parchment paper and dust lightly with flour (may put on ungreased cookie sheet without paper, with a light dusting of flour). Divide dough in half and shape each half into a circle: 5 inch diameter if you have not incorporated extra add-ins, 6 inches if you have extra add-ins. The circles should be about ¾ inches thick. Brush each circle with milk or cream; you may sprinkle with coarse sugar or cinnamon sugar.
Using a knife or bench knife, cut each circle into 6 wedges. Carefully pull the wedges apart from each other so that at least ½ inch separates them. For best texture and highest rise, now put unbaked scones into the freezer for 30 min.
Preheat oven to 425* and bake the scones for 22 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs.
They’re best warm and reheat well in the microwave.
*** If you don’t want to bake scones right away, shape and put them on a pan, but don’t brush with milk, nor sprinkle with sugar. Place in the freezer, covered with plastic, and freeze until solid, which should take an hour or so. Remove from the pan, and bag airtight; return to the freezer.
When you’re ready for scones, there’s no need to thaw them; just place frozen scones on a pan, brush with milk, sprinkle with sugar, and bake as directed, giving the scones about 5 additional minutes in the oven.
Will pass to wifey, forthwith.
Thanks, Bea.
- Joined
- Jul 16, 2014
- Messages
- 29,971
- Location (City and/or State)
- South Eastern Florida (U.S.A.)/Rock Hill S.C.
Hows the back yard?
Tort friendly?
- Joined
- Jul 16, 2014
- Messages
- 29,971
- Location (City and/or State)
- South Eastern Florida (U.S.A.)/Rock Hill S.C.
Gotta go again.
Take care Y'all.
The back feels O.K. to ride home.
Take care Y'all.
The back feels O.K. to ride home.
Carefully, Ed.
Back problems really are miserable.
I hope they can get you fixed up.
Another card arrived today.
View attachment 194805
Thanks, John!
Merry Christmas!
And there was a nice keyring, too.
woohoo
appropriate card i thought
Fruit cake goes with cheeseI just serve them with tea and honey butter. Never thought of trying a cheese...
Welsh Cakes* go with cheese
A sharpish one is best - a strong Cheddar or Wensleydale for example
*Welsh Cakes as made by Joe's Granny (who is from Wales) and just happens to have a tin full for me to show you.
They're cooked on a lightly greased griddle (a very heavy bottomed frying pan would do instead) rather than in the oven
Welsh Cake recipe
8oz Flour
4oz Margerine or unsalted butter
3oz Sugar
3oz Mixed dried Fruit
1 Egg
Method:
1. Add the flour and butter into a bowl and rub together with finger tips.
2. Add the sugar and mixed fruit. Mix these together. Then add the egg and mix thoroughly.
3. Roll the mixture out to a quarter inch thick.
4. Cut the pastry into circles
5. Cook until light brown on both sides.
Absolutely!woohoo
wifey stocking up for Boxing Day today, actually.
Yuuuuuuuuuuuuummmmmmmmyyyyyyyyyyyyyyy!!!!!!!!!!!!!!Fruit cake goes with cheese
Welsh Cakes* go with cheese
A sharpish one is best - a strong Cheddar or Wensleydale for example
*Welsh Cakes as made by Joe's Granny (who is from Wales) and just happens to have a tin full for me to show you.
They're cooked on a lightly greased griddle (a very heavy bottomed frying pan would do instead) rather than in the oven
View attachment 194820
Welsh Cake recipe
8oz Flour
4oz Margerine or unsalted butter
3oz Sugar
3oz Mixed dried Fruit
1 Egg
Method:
1. Add the flour and butter into a bowl and rub together with finger tips.
2. Add the sugar and mixed fruit. Mix these together. Then add the egg and mix thoroughly.
3. Roll the mixture out to a quarter inch thick.
4. Cut the pastry into circles
5. Cook until light brown on both sides.
These I do know.
Lovely.
Absolutely!
wifey stocking up for Boxing Day today, actually.
has zac gotten his card yet?
Ohhh!!! THANK YOU!!!!Fruit cake goes with cheese
Welsh Cakes* go with cheese
A sharpish one is best - a strong Cheddar or Wensleydale for example
*Welsh Cakes as made by Joe's Granny (who is from Wales) and just happens to have a tin full for me to show you.
They're cooked on a lightly greased griddle (a very heavy bottomed frying pan would do instead) rather than in the oven
View attachment 194820
Welsh Cake recipe
8oz Flour
4oz Margerine or unsalted butter
3oz Sugar
3oz Mixed dried Fruit
1 Egg
Method:
1. Add the flour and butter into a bowl and rub together with finger tips.
2. Add the sugar and mixed fruit. Mix these together. Then add the egg and mix thoroughly.
3. Roll the mixture out to a quarter inch thick.
4. Cut the pastry into circles
5. Cook until light brown on both sides.
These may get made this weekend!
No, busy this week, not sure when he's coming next.
You never answered my question, Bea!Ohhh!!! THANK YOU!!!!
These may get made this weekend!
(find it a couple of posts before your recipe post. )
being good tonight, heading home and sober(ish). i need to have a word with myself and self discipline as i'm going downhill again
hopefully the postman has been
hopefully the postman has been
Well, I'm very happy with mine.he got your card filler
Well, I'm very happy with mine.
the ones i originally ordered still haven't arrived, not even a reply to my email
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