Blessed cool has arrived in Georgia, at least in the evenings. There is so much inspiration in a change of weather. Feelings of revitalizaton, renewal and energy. Going along with these happy emotions are creative desires to get back into the kitchen and bake. I made some pumpkin scones the other day which met with a happy reception and the spice in the glaze lingered on your tongue for a long while afterwards. Essential autumn in a bite.
Pumpkin Scones
1 cup white all purpose flour
1 cup whole wheat flour
1/4 cup sugar
1/2 cup canned pumpkin
1 T baking powder
1/2 t salt
1/2 t each cinnamon, nutmet, cloves and ginger
1 stick of cold butter, cut into pats
a few teaspoons of half and half
1 egg
Mix everything together with mixer until it forms a mass. Pat into a flat circle with your hands, and place on cookie sheet which has been covered with parchment paper. Use a pizza wheel to put the circle into wedge shapes. Bake in 425 oven for 15 or so minutes, watching - do not let it get brown.
First glaze
1 cup powdered sugar
1 T milk
Mix and spread by waving spoon back and forth across scones
Second glaze
1 cup powered sugar
2 T mil
1/4 t. each cinnamon, nutmeg and ginger
Mix and wave spoon the opposite direction over scones.
