Happy Birthday Dan The Man!
Dan got lots of foodie birthday loot!
We had a fun night…just out too late as always. We didn’t get home until 2am. I only had 2 Organic Mill Street brews and I felt like I was hit by a truck this morning when I got up.
Read: Getting old. ;)
I don’t know what it is but whenever I have alcohol in me I toss and turn all night. It can be 1 beer or 5 and I still find my sleep is always disrupted!
Eric was the DD last night so he slept like a baby. ;)
Steve and Jesse…they are single and looking for love, ladies. ;)
Euchre was played!
Note: Not my hands.
Eric and I had fun playing with Phoenix, the 85 pound & only 6 month old English Mastiff!
Soooo…back to feeling hit by a truck this morning…
It was nothing a huge Green Monster and some baking couldn’t fix. ;)
I cannot even tell you how much better I felt after this Green Monster. A new lease on life, I had.
Anniversary flowers from the in-laws. :)
Then it was time to get down to business.
Today’s weather called for some Fall-inspired baking…it was a chilly 14C/57F this morning. The wind was blowing, it was raining, and there were new leaves on the ground. Yup, that would be Fall-like.
Pumpkin Scones it was. *evil cackle*
Inspired by Starbucks Pumpkin Scones. See baking notes below before baking.
8 large scones
- 1 cup all-purpose flour
- 1 cup whole grain spelt flour
- 1 tbsp. baking powder
- 1/2 tsp. sea salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. ground ginger
- Optional sugar- I would add 2-3 tbsp. next time!
- 8 tbsp. Earth Balance butter
- 1/2 cup canned pumpkin
- 3 tbsp. almond milk
- 1 tsp pure vanilla extract
- 1 chia/flax egg (1 tbsp. ground chia/flax + 4 tbsp water)
- Turbinado sugar, to garnish
- Vegan Egg Wash:
- 1 tbsp. cornstarch
- 1/2 tbsp. water
- Spiced Glaze:
- 1 cup powdered sugar
- 1.5-2 tbsp. almond milk
- 1/2 tsp. pumpkin pie spice (or 1/4 tsp. cinnamon and a pinch of ginger and nutmeg)
- Preheat the oven to 425F and line a baking sheet with parchment of a non-stick mat.
- In a small bowl mix the chia/flax egg. Set aside.
- In a large bowl mix the dry ingredients (flours, baking powder, salt, cinnamon, nutmeg, cloves, ginger).
- Take the cold Earth Balance butter cut butter into dry ingredients until crumbly.
- In a medium sized bowl, mix the pumpkin, chia/flax egg, and almond milk.
- Add wet to dry and mix until a ball forms. I got down and dirty and mixed with my hands!
- On a flour surface place the ball of dough and kneed a few times with your hands.
- Shape the dough into a circle and then cut into 8 triangles.
- Now mix your vegan egg wash by mixing cornstarch and water and heating in microwave for 30 seconds. Stir well.
- With a pastry brush, brush on the glaze onto each scone.
- Sprinkle with turbinado sugar generously and bake for 14 minutes.
- Cool for 10-15 minutes.
- While cooling, make your spiced glaze by beating 1 cup powdered sugar with milk and spice until smooth.
- When scones are cool ice the scones and serve with a cup of tea or coffee!
These were really easy to make despite the long directions…it only took me about 25 minutes to prep I believe. That includes photography too!
Mix dry ingredients!
Cut in 1/2 cup Earth Balance Butter..
Note: That is only 1/4 cup pictured above.
Mix wet ingredients (including chia/flax egg)…
Add wet to dry and form into a ball. Do not overmix the dough!
Knead dough a few times and then shape into a circle…
I added a tiny splash of almond milk to the dough as it was a bit dry.
With a pizza slicer or a knife cut into 8 triangles..
Lay on baking sheet…
Spread with the Vegan egg wash!
This part is fun…no egg required and it turns out just as nice looking!!!
Vegan eggwash (1 tbsp cornstarch and 1/2 cup water mixed and heated for 30 secs.)- that’s it!
A gel forms…then spread each scone lightly with it. It looks gross, but hey, so do raw eggs. ;)
Bake 14 minutes at 425F. Note the bottom scones were glazed and the top ones were not.
Glaze = a much prettier scone! I would not skip this step. It also gave the Turbinado sugar something to adhere to.
Now spread that pumpkin spiced glaze on and decorate however you wish! I added some walnuts.
Awesome. I was so happy with how they turned out.
Next time I would probably experiment with adding some chopped pecans and raisins to the scones. That would be wonderful!
Enjoy with your favourite tea…
Fall you ain’t so bad after all.