No doubt you’re all wondering what to do with all that pumpkin you saved from Halloween aren’t you! No? Then just copy me and run and and buy yourself a can of pure packed pumpkin! A lot less messy.
Last weekend I made Spiced Pumpkin Scones with a Spiced Glaze, which went down a treat. This weekend, I had the rest of the canned pumpkin left that I needed to use up so I made Nutty Pumpkin and Maple Squares. We had a very busy weekend socially speaking so it was nice to put my feet up on Sunday morning and have one of these with a big mug of coffee for elevenses before rushing out on my nest social adventure.
On Friday evening we walked into Northville for their Holiday Lighted Parade, the little town is now all decorated for the Holidays. Saturday we went to the afternoon matinee showing of the new Bond movie, Skyfall, which is excellent, and met up with friends for dinner. And then on Sunday I went with another friend to a little card making group where we made 10 cards using Stampin’ Up products, chatted, ate some lovely snacks and basically had a fun afternoon. Andrew stayed at home and cleared up the leaves!! I like that arrangement!
So, Pumpkin Spiced Scones. Just a note on these, you might think these look a little dark, but I only use wholewheat flour for all my baking and pastry making, along with natural, unbleached sugar and icing sugar (powdered sugar), so your scones will be lighter in colour and the glaze will be almost white. I initially found this recipe on Homespun Living, but Deb got it from Thyme, both great blogs if you’re looking for some new reading.
[Do you like the photos? Andrew took them for me when I was at work! Very arty farty!!]
For The Scones:
2 cups all-purpose flour (1lb plain flour UK measurement)
1/4 cup plus 3 tablespoons granulated sugar (about 3 – 4 oz depending on your taste)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes (3 oz)
1/2 cup canned pumpkin puree (NOT pumpkin pie filling) (this will be about 4 oz)
3 tablespoons milk
1 large egg
For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar (about 5 oz)
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
Mix together the first eight ingredients in a bowl, rub in the butter. In another bowl, beat the egg and the milk and stir in the pumpkin puree. Add the wet ingredients to the dry and mix until just combined. Turn out on to a floured surface and pat into a large circle about 1″ thick. Cut into wedges like a pizza (I made eight), and bake at 425F (220C) for 14 – 16 minutes. Cool on a wire rack.
Mix the glaze ingredients together until smooth, spread over scones when they’ve cooled and allow to firm. Both Andrew and I found the glaze to be too thick and just too much, I would definitely halve the quantity next time and just drizzle it on rather than spread it over the entire scone. These scones are really tasty, especially if you love your autumn flavoured spices.
And next we have the Nutty Pumpkin and Maple Squares. I came across this recipe on The Quince Tree blog, but I did change it ever so slightly to suite my needs and tastes. Sue does such a fantastic job of coming up with seasonal recipes, baking them, testing them all out and taking superb photos too. She also writes wonderful and humourous posts, pop on over and say hello, if you’ve never seen her blog before you’re in for a treat I can tell you.
*I remembered to take this photo late yesterday afternoon as the light was fading. I didn’t want to use the flash so apologies for the quality of the pic, definitely pop over to Sue’s to see the real thing! *
For the cake:
9 oz (255g) plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
2½ tsp of spices -select your own combination from cinnamon, ginger, nutmeg, ground cloves, cardamon and mixed spice.
6 oz (170g) light muscovado sugar
4 oz chopped pecans
3 fl oz (90 ml) melted butter
3 fl oz (90ml) milk
3 tablespoons of maple syrup
8 oz (225g) pureed pumpkin -an ounce more or less will not make much difference (I actually used 9 1/2 oz as that’s what I had left and Sue is correct, it didn’t make any difference, although I probably wouldn’t want to use much more without adjusting the flour and baking powder ratios.)
In a bowl mix together the first six ingredients, breaking up the sugar with your fingers to work out any lumps. In another bowl mix together all the wet ingredients, beat well until smooth and add to the dry ingredients. Mix well but don’t over beat. Finally fold in the nuts. Grease and line either an 8″ x 12″ (as I did) or a 9″ x 13″ (what Sue used), and bake in the centre of the oven at 180C, 160C fan or 375F for about 25 minutes
The icing is entirely optional but I made a bit by mixing about 4 oz of icing sugar (powdered sugar) with about two tablespoons of orange juice and drizzling over the cake once it had cooled. This is a great cake, very moist and we like the nuts in it. Sue has some great tips about using other ingredients and also for freezing, which in a house with just the two of us and Thanksgiving in three days time, we’re going to have to do just that!
I can Americanise this recipe, or perhaps that should be Americanize!!, on request.