E.T., Scone Home

Welcome to Pumpkin Season.

[seasonal sourcery]

I kicked off the season by desecrating the veganocity of Angela's Pumpkin Spice Scones.  Actually, my rendition is sort of the bastard rebel child of her recipe and Food.com's.  Here's how I did mine...

Pumpkin Spice Scones

so good with a cup of strong, black coffee

• 1 cup all purpose flour
• 1 cup whole wheat flour
• 3 tablespoons turbinado sugar
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoons ginger
• 6 tablespoons cold, salted butter
• 1/2 cup organic pumpkin (canned)
• 3 tablespoons soy milk (unsweetened, please)
• 1 egg

Preheat oven to 425 degrees.  Combine the dry ingredients in a large bowl.  Beat the egg, slightly, in a medium bowl, then add the rest of the wet ingredients.  Finally, pour the wet into the dry and combine in as few strokes as possible (no tough cookies here!).  Shape into a ball, then flatten into a 1" thick circle on a flour-dusted counter.  Slice, like a pizza, into 8 triangles.  Space evenly on a parchment-lined baking sheet, then slide into the oven for 15 minutes.


While the scones are cooking, prepare the spice glaze by whisking the following in a small bowl:

• 1/2 cup powdered sugar
• Shake cinnamon
• Shake nutmeg
• Pinch ginger
• Pinch cloves
• 2 tablespoons soy (or whatever, really, as long as it ain't sweet) milk
• 1 tablespoon (or more) turbinado sugar

When the scones have cooled, drizzle the glaze over the top.  While the icing is still liquid, sprinkle each scone with MORE turbinado sugar.  They'll get all sparkly and magical.

Fast, easy and legendary. 
Are you ready for this?

I made out with this plate shortly after this photo was taken.

The only thing that could have possibly made these babies better is raisins and walnut.  Which is why I made this for breakfast.

Raisin Walnut Pumpkin Pie Oats

wakey, wakey

• 1/3 cup oats
• 1/3 cup soy milk
• 1/3 cup water
• 1/3 cup pumpkin

Cook in appropriate bowl until bubbling, about 2 minutes and thirty seconds, depending on your microwave.  Top with:

• some raisins
• a few walnuts
• 1 teaspoon turbinado sugar (maple syrup would be great, too)

Unfortunately, you can't get away with not sweetening this recipe, because of the pumpkin.  Oh well.  More sugar, please!  No photographs, sadly, but it was really yummy, and the turbinado sugar makes everything looks fancy.  All the flavors of fall in a bowl.

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As I was baking the scones yesterday afternoon, I unloaded my groceries and pulled out some Macintosh, Fuji and Paula Red apples from the bag.  The scent of the apples mingling with the aroma of the spicy, pumpkin scones was heavenly.  Enough to make me crave bonfires and warm, snuggly sweaters.

Peace out, summer.