Tuesday, November 30, 2010

Seasonal scones -- lightened up

More comfort food made healthier: pumpkin scones.

I love the scones at the Cake Rack at Findlay Market, and none more than their (only once in awhile) pumpkin scones. But their version is a once in awhile treat. How nice to be able to have this lighter take on them, and perhaps eat them for breakfast every day. More good news: they freeze well, so you can put half the batch away for later enjoyment.

Whole-wheat flour, lowfat buttermilk and a judicious amount of butter makes this a healthy-foodie style scone.

Recipe: Pumpkin-Ginger Scones

(Makes 12)


1 cup whole-wheat flour

3/4 cup regular flour

1/4 tsp ground ginger

1/2 tsp salt

2 tsp baking powder

1/2 tsp baking soda

4 T cold unsalted butter, cut into 1/2-inch pieces

1/2 cup canned pumpkin (not seasoned)

1/4 cup lowfat buttermilk

2 T maple syrup

1/2 cup chopped candied ginger


Preheat oven to 400 degrees.

Sift together the first five ingredients, through baking soda. Place in the bowl of a food processor, add butter, and pulse a few times until mixture is the consistency of coarse cornmeal.

In a separate bowl, beat the pumpkin, buttermilk, and maple syrup. Scrape into the food processor with the dry ingredients. Add candied ginger and process until the dough is mixed.

Scrape onto a lightly floured surface and shape the dough into a square about 3/4-inch thick.

Cut into triangles, 12 in all.

Place on a baking sheet lined with parchment and bake for 12 to 15 minutes in the preheated oven, until lightly browned.

No comments:

Post a Comment