Scones: They do the body good.

You may recall that about a month ago, I made pumpkin puree from sugar pumpkins. The puree went into the freezer for later. The other day, I thawed some and made pumpkin scones.

Scones, baking in the oven

Scones, baking in the oven

They smelled great, and I couldn’t wait to taste one.

The finished product

The finished product

I wasn’t disappointed. These babies are buttery and flavorful.–all around delicious!

Here is the recipe, courtesy of Joy of Baking. com.  http://www.joyofbaking.com/

Pumpkin Scones

Makes 8 scones– I doubled the recipe and froze the extras for later.

Ingredients:
2 cups all purpose flour
1/3 cup light or dark brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup raisins
1/4 cup chopped pecans or walnuts (optional)
1/3 – 1/2 cup buttermilk (in doubling the recipe, I used 2/3 cup)
1/2 cup fresh or canned pure pumpkin (if using canned pumpkin make sure there are no spices or sugar added)
1 teaspoon pure vanilla extract

Egg Wash:
No need to double this– it was more than enough for my doubled recipe
1 large egg
1 tablespoon milk or cream

Directions:
Preheat oven to 400 degrees F and place rack in the center of the oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins and pecans, if using. In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1 1/2 inches thick. Using a table knife, cut circle in half, then cut each half into 4 pie-shaped wedges (triangles). If the triangles are too big, feel free to halve them. Place the scones on the baking sheet. Brush the tops with the egg wash.

Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool. Or give in and have one hot from the oven! I did. 🙂

Until next time, and happy eating,

Ann

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I Scream, You Scream: Rocky Road Ice Cream

 

Rocky-Road-Ice-Cream-Recipe

Is there anything better than a bowl or cone of your favorite ice cream on a hot summer night?

For fun, I wanted to make my own, but nothing too challenging. Years ago, I found this yummy concoction in my local newspaper. It’s easy to make–you don’t need an ice cream maker or any fancy gadgets.

Warning: It’s rich as sin. 🙂

Note: This stuff requires an overnight rest in the freezer, so plan to make it a day in advance.

Rocky Road Ice Cream

serves 8-10, depending on the portion served

  • 1 can (14-oz) sweetened, condensed milk
  • 1/2 cup chocolate syrup (I use the good-quality stuff that comes in a  jar, but any kind will do)
  • 2 cups heavy cream
  • 1 cup mini-marshmallows
  • 1/2 cup mini chocolate chips
  • 1/2 cup salted peanuts

Stir the sweetened, condensed milk and chocolate syrup together until well mixed. Whip the heavy cream to stiff peaks. Fold into the chocolate mixture. Add marshmallows, chocolate chips,and peanuts. Store in an airtight container, and freeze overnight.

Will keep up to two weeks–but I’m betting it won’t last that long. 🙂

Happy Ice Creaming, and until Monday,

Ann

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