In wasting my August away, forgetting to take those wonderful photos of all the recipes I’ve been tackling in order to blog about them (oops!), and getting back into doing the job thing, I’ve noticed I really miss Fall!
The weather can cool down. The colors go from bright and lively to deep and saturated. And, I have regular sitter work again!
But the best part of Fall is apples and pumpkin!
I love love love both those things and to have a season surrounded by them is absolutely fantastic!
So I’m starting off early bringing fall to my kitchen with Pumpkin Scones!
I had a small task of substituting the dairy ingredients for non-dairy alternatives (one of the kids that I wok with has a dairy allergy), but found it made for an even tastier scone!
The Ingredients
2 1/4 cups Complete pancake mix (I used Aunt Jemima buttermilk complete)
1/4 sugar
1 tsp pumpkin pie spice
1 stick margarine, cubed
1/2 low-fat almond milk
1/4 cup + 2 tbsp organic canned pumpkin
about 1/4 tsp vanilla
1/4 cup dark chocolate chips
flour for kneading the dough
Preheat oven to 425 degrees. Mix pancake mix, sugar, and pumpkin pie spice. In a separate bowl, blend together the almond milk, pumpkin, and vanilla until smooth. In a mixer, add margarine to the dry mixture and mix until it has the consistency of coarse crumbs (about pea sized). Slowly mix in the pumpkin mixture. The batter with have a sticky consistency, when the liquids are fully combined with dry mix. Flour a work surface, and turn out the batter, adding more flour on top. Add the chocolate chips, kneading them into the batter. Knead the batter for about 10-12 turns, adding flour when needed.
At this point, you should be able shape the dough in a circle and cut about 8 triangles. This dough, however, was too sticky for me to shape this way, and so not to over-knead the dough and deflate it, I divided the dough by making about eight 2″ balls.
Bake for 12-15 minutes. And… viola!….
Pumpkin Chocolate Chip scones!
I used a small amount of pumpkin pie spice thinking that too much spice would overpower the scones, but then found myself missing the punch of the PPS. So if you like a stronger spice, you can experiment there. Also, regular milk and butter can be used where i used almond milk and margarine, if you prefer.
In order to reintroduce a heightened amount of pumpkin pie spice, I added a touch of PPS to the simple icing I made for the scones:
Icing
1/2 cup powdered sugar
2 tbsp almond milk
1/4 tsp vanilla
1/8 tsp pumpkin pie spice
Combine all ingredients together until smooth.
I enjoyed how these scones came out, the smell of fall filled my little kitchen and made it absolutely the best way to ring in the start fall, even if I am a little early. 🙂
What are your favorite parts of fall? How do you like to ring in the fall season?
Another Food Love 