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
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.