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.
It contained = 2 cups kale, 1 cup almond milk, 1 frozen banana, 1 tbsp almond butter, 1 tbsp Vega chocolate powder, 1 tsp raw maca, 1 scoop Amazing Grass Wheatgrass powder, ice.
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*
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Recipe: Savoury Pumpkin Scones in a Pumpkin Spiced Glaze
By:
Inspired by Starbucks Pumpkin Scones. See baking notes below before baking.
25 min
15 min
40 min
8 large scones
Ingredients
- 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)
Instructions
- 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!
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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!
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Mix dry ingredients!
Cut in 1/2 cup Earth Balance Butter..
Note: That is only 1/4 cup pictured above.
until crumbly…
Mix wet ingredients (including chia/flax egg)…
Add wet to dry and form into a ball. Do not overmix the dough!
Flour surface…
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.
Mmmmmm…
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…
Mmmmm.
Fall you ain’t so bad after all.
Oohh send the single men my way!! PLEASE!!!
LOVE the look of those scones, oh my gosh!They sound and look amazing, perfect for autumn :)
Mmmm – I love pumpkin scones, I can’t wait to try this recipe!!! The weather is great in Kentucky today but not quite cold enough for pumpkins yet!
I love pumpkin scones! Those sound incredible Ange.
mmm – YES. scones are my favorite, and these look awesome. I still call pumpkin scones sweet though? :)
good thing you told us those are not your hands… HA ! ;)
looks like a fun night !
ah… I just re read. ;) the glaze would probably be enough for me… I SO want to make these…
lol ;)
I called them savoury because I forgot to add any sugar so they were not sweet at all. But the iced glaze on top was perfect.
These look delish! I don’t think you’ve ever shared a scone recipe with us!
Eric’s friends are cuties! ;-)
And I know how you feel about alcohol. I had ONE drink last night, and my sleep consisted of tossing and turning all night. I’m not a college student anymore, I guess!
Thse sound to die for!! YUM!!!!!!!!!!
Oooh! Those scones look wonderful!
Anything more than one drink and I’m up all night. This is new to me and it’s proving to be quite the drag!!
Love reading your blog, thanks for so many excellent recipes!
Omigosh. Those sound deeeelicious! Hope your head is feeling a bit better.
Ohhh ummm hollah over here!! The guy in blue is a hottie!! and I’m totally single and very much looking :-) if you feel like being an internet matchmaker, by all means please do!! ;-)
Those scones look AMAZING! Can’t wait to try.
Also I adore mastif’s!
Thanks for the yummy recipe..per your usual style :) Keep it up! You two have a good weekend!
The scones look incredible!
Thank goodness for fall because I will be chowing down on those big time!
I’m helping my sister start a baking blog and I immediately sent her to OSG for recipes that are guaranteed to be delicious, beautiful, and healthy. I’ve made your carrot cake scuffins and spelt pancakes so far and both have come out perfectly. It’s nice to know that your recipes can be trusted. I get the feeling that many cookbook writers these days write recipes without actually testing them. After multiple recipe flops, I gave up trusting Food Network recipes years ago.
These pumpkin scones look amazing…per usual! :)
I never think of using pumpkin in with savory flavors.
And I just went out with friends drinking this past weekend for a bachelorette party. I’m pregnant and so didn’t drink a drop…but still woke up feeling hungover! My body gets hungover from sleep now apparently.
I get that sometimes too…I find if I am in bed late, it throws off my entire next day b/c I can’t sleepp in for the life of me!
Wow, these make me hungry. Wondering if you had tried making them with a heart-health oil rather than Earth Balance. I’m trying to cut down on EB because I’m trying to reduce the amount of Omega-6 fatty acids I eat. Maybe organic canola oil or macadamia nut oil would work?
I haven’t tried them with oil, but it would be worth a shot.
I also want to try them with a bit of pure maple syrup as I think the flavour goes well with pumpkin.
Phoenix is such a cute dog!
Your scones just made me get into a baking mood. I always love all your treats, especially if pumpkin is involved! :)
I am so living in the wrong climate. I would give anything right now to be able to wear a sweatshirt comfortably in the evenings. :) Looks like a good time was had!
Those pumpkin scones look absolutely fantastic! I will have to try them soon. I’m fanatic about anything pumpkin anyway. :)
haha you won’t be saying that when it is -30 here and we are freezing out tails off!
Oh to have the perfect climate…wouldn’t that be nice?
I love love love pumpkin scones! I’ll be making these for sure, yum! :) There’s something about fall that seems perfect for baking- maybe its the multiple options that fall flavours offer, or maybe it’s because turning on the oven doesn’t turn the house into a sauna…
I’m a sucker for anything pumpkin and especially scones/muffins. Those look amazing!!
Fall is definitely in the air! Your scones look amazing, especially with the glaze and toppings! Whenever I make scones they don’t rise! I add the baking powder as the recipe calls for but it still doesn’t rise! UGH! I guess I will just have to keep on trying…