Pumpkin-Ginger Scones

I didn't do much to alter this recipe - just added a bit of allspice, some pecans, and went liberal with the cinnamon. This is a KILLER AWESOME recipe. These scones could be dessert. The pumpkin flavor is so intense, and then a little hint of candied ginger - I've never had a scone like it. --AnglophileinLA

Pumpkin Ginger Scones

Recipe from The Great Country Inns of America Cookbook

From the Sea Witch Manor Inn in Delaware

½ cup sugar, divided

2 cups all-purpose flour

2 tsp baking powder

1 tsp ground cinnamon

½ tsp allspice

½ tsp baking soda

½ tsp salt

5 tablespoons butter

1 egg

½ cup packed pumpkin

¼ cup sour cream

¼ cup finely chopped crystallized ginger

Chopped pecans to taste

1. Preheat oven to 425

2. Set aside 1 Tb of sugar.

3. Combine remaining sugar, flour, baking powder, cinnamon, baking soda and salt in a large bowl.

4. Cut in 4 tablespoons of the butter with a pastry blender or two knives until mixture resembles coarse crumbs.

5. Beat egg in small bowl; add pumpkin, sour cream and ginger. Beat until well blended.

6. Add pumpkin mixture to flour mixture and stir until soft dough forms.

7. Turn out dough onto well-floured surface and knead 10 times (my dough was really sticky, just warning you).

8. Roll out dough into 9X6 inch rectangle with a lightly floured rolling pin (or just approximate and mush with your hands like I did).

9. Cut dough into 6 3inch squares with a knife. Cut each square diagonally in half, making 12 triangles. Place triangles 2 inches apart on ungreased baking sheet.

10. Melt the remaining 1 Tb butter. Brush triangles with butter, sprinkle with reserved sugar (mix a little cinnamon in with the sugar too), and bake 10-12 minutes – until a toothpick comes out clean from the center.

A Wanderfood Wednesday post.

Baked Miniature Pumpkin

Yes, you can eat mini pumpkins! They’re not just for decoration – so go ahead, remove them from your table tops, pluck them from their nests of Indian corn and fall foliage, and stick’em in the oven. You won’t regret it.
--AnglophileLV

Baked Miniature Pumpkin Pies Sweet
1 each mini pumpkin (one per person)
1/2 Tbsp. brown sugar
1/2 Tbsp. butter
1/4 tsp. each ground cinnamon, nutmeg and cloves
Scoop of vanilla ice cream (optional)
Preheat oven to 400 degrees F. Cut off tops of pumpkins and scrape out all seeds and strings. Place butter and brown sugar inside the pumpkin and sprinkle with cinnamon, nutmeg and cloves. Put the pumpkin lid back on and place pumpkins in a baking pan. Bake for about 40 minutes or until tender. Optional: Serve with a small scoop of vanilla ice cream in the pumpkin.



Baked Miniature Pumpkins Savory
1 miniature pumpkin per person
Salt and freshly ground pepper
1-2 Tbsp. cream, milk, or mascarpone cheese
1 fresh or dried sage leaf
Grated Fontina or Gruyere cheese
Preheat oven to 400 degrees F. Slice off the top of each pumpkin, scoop out the seeds, and rub salt and pepper into the cavity. Pour in the cream, add the sage leaf and the cheese, replace the lid and bake in a pan until tender, 35 to 40 minutes.