The Best Starbucks-like Pumpkin Scones

 

Ingredients

Scones

·         2 1/4 cups all-purpose flour

·         2 tsp baking powder

·         1/4 tsp baking soda

·         1/2 tsp salt

·         1 tsp ground cinnamon

·         1/2 tsp ground nutmeg

·         1/4 tsp ground ginger

·         1/8 tsp ground cloves

·         1/4 cup packed light-brown sugar

·         3 Tbsp granulated sugar

·         1/2 cup unsalted butter (1 stick) , cold and diced into 1/2-inch pieces

·         1/2 cup canned pumpkin puree, chilled (don't chill in can)

·         3 1/2 Tbsp buttermilk

·         1 large egg

·         1 tsp vanilla extract

·         1 Tbsp honey

·         1 Tbsp half and half

Glaze

·         1 cup powdered sugar

·         2 Tbsp half and half , then more as needed

 

Pumpkin Icing

·         3/4 cup powdered sugar

·         1 Tbsp pumpkin puree

·         1/4 tsp ground cinnamon

·         1/8 tsp ground nutmeg

·         1/8 tsp ground ginger

·         1 Tbsp half and half

Instructions

For the scones:

1.      Preheat oven to 425 degrees.

2.      In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended.

3.      Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible).

4.      Pour mixture into a large mixing bowl and create a well in center.

5.      In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. 

6.      Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together. 

7.      Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).

8.      Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half.

9.      Bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.

For the glaze:

1.      In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny).

2.      Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.

For the pumpkin glaze:

1.      In a mixing bowl (I just used the one from the glaze above without cleaning out) whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half.

2.      Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. 

Kohlrabi

I volunteer at our local Foodbank.  This time of year, local farmers donate all sorts of vegetables to us.  Kholrabi was new to a lot of us, so I was challenged to some up with some recipes for Kholrabi using only those ingredients that our neighbours may have on hand.

What Is a Kohlrabi?

Kohlrabi is a cruciferous vegetable, just like cabbage, broccoli and kale.

It has thick skin that can range from pale green to purple, though the inside is always a very pale yellow.

The smaller bulbs tend to be more tender and flavorful, but the large ones are also fine for cooking and eating. The bulb and the leaves are all edible (the freshest kohlrabi will still have the leaves attached, which can be eaten raw or cooked like any greens). Kohlrabi is packed with fiber, vitamin C, potassium and even some protein.

Kohlrabi Slaw

Half Kohlrabi

1 Carrot

1 apple (optional)

1 TB onion

Salt, pepper to taste

1 teaspoon of sugar

Juice of an orange OR 1/4 cup Orange Juice (or any other citrus juice you have)

Grate the Kohlrabi, carrots and apple.  Squeeze any access liquid from the Kohlrabi.  Toss all the ingredients and let sit for at least an hour.

OR use Kohlrabi in your favourite slaw recipe

 

Roasted Kohlrabi

Half Kohlrabi cut into wedges

1 tablespoon of cooking oil

½ teaspoon of salt

1 TB of Italian Seasoning (or any seasoning you have like cayenne or chilli powder, parsley, onion or garlic powder– whatever you have on hand)

1 tablespoon cheese (optional)

Roast at 450 degrees F, toss every 10 minutes, until tender and golden, about 30 – 40 minutes. Toss with cheese or enjoy them plain.

 

See how to make these dishes:

https://www.youtube.com/watch?v=7Ga-y88_9HI

Mayan Chocolate Bundt Cake

 

Cake:

1 3/4 cups (425 mL) all-purpose flour
2 cups (500 mL) granulated sugar
3/4 cup (175 mL) unsweetened cocoa powder sifted
1 1/2 tsp (7 mL) baking powder
1 1/2 tsp (7 mL) baking soda
1 1/4 tsp (6 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) cayenne pepper
1/4 tsp (1 mL) salt
1 cup (250 mL) Milk
1/2 cup (125 mL) unsalted butter melted and cooled
2 eggs
2 tsp (10 mL) vanilla

Glaze:

1/2 cup (60 mL) unsweetened cocoa powder sifted

2 cups (240 ml) icing sugar

1/4 cup (63 mL) Milk

1 tsp (5 mL) vanilla

Preparation:

Preheat oven to 350°F (180°C). Cake: Butter a 10-cup (2.5 L) Bundt pan.

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, cayenne and salt. In a medium bowl, whisk together milk, butter, eggs and vanilla. Pour the milk mixture over the dry ingredients, whisking until smooth (the batter can be poured).

Scrape into prepared pan. Bake for 40 to 45 min or until a cake tester inserted in center comes out clean. Let cool in pan on rack for 20 min. Invert cake onto a rack set over a baking sheet to cool completely.

For the glaze, mix all ingredients until you get the desired consistency.  Pour over top of cake, letting excess drip down sides. Let cool.

(originally from the 2015 Milk Calendar with some modifications)