Sometimes on a Sunday I like to wear pajamas all day and bake to my heart’s content. This past was such a Sunday, I tell you. It started with ambitious thoughts of letting some dough rise for the coming week’s loaf of gluten-free bread…when all of the sudden I was up to my ears with fragrances of Fall and a tempting breeze beaconing for a balcony photo shoot…And such was my day off.
Crisp Air & Apples…Pumpkins & Peace. How do you like to celebrate a seasonal Sunday?
I feel obliged to note that the Pumpkin Scone recipe comes from my favorite tea shop in Manhattan, Alice’s Tea Cup, who has just recently released a new cookbook with all of their best wishes & dishes…A must have for any tea-scone-cake-cookie-finger sandwich enthusiast such as myself :)
Preheat Oven to 425 degrees (F)
1. In a large bowl, combine 3 cups of flour, 1/3 cup of sugar, 1/2 teaspoon baking soda, 2 1/2 teaspoons baking powder, 3/4 teaspoon salt, 2 tablespoons ground ginger & 2 tablespoons ground cinnamon.
2. Work 3/4 cup of cold, unsalted butter cut into cubes into the dry mixture (use your hands :) until it is all combined and resembles that of fine breadcrumbs.
3. Make a well in the center of dry ingredients, and pour in 1 1/4 cups of buttermilk, 1 cup of pumpkin puree and 2 tablespoons of the finest pure vanilla extract (don’t skimp, you’ll be glad :)
4. Use your hands to mash and mix this all together, forming your perfect scone batter; gather this onto a floured surface until it comes together, and oh-so gently pat until it becomes about 1 1/2 inches thick; cut out scones and place on prepared baking sheet.
5. Bake scones for about 12 minutes until they are perfectly browned and fragrant, let cool before glazing them with your choice of icing… I used a lovely caramel glaze made from butter, brown sugar, a pinch of salt, squeeze of lemon, and a generous splash of heavy cream (all brought to a good simmer in a sauce pan, and stirred until thickened.)
Here’s to Sweet Sundays…Deep Reds & Rich Oranges, Scones & Sleep.