Pumpkins

October 22, 2012

There is just something about this time of year and pumpkins. I see them artfully displayed on front porches in home decorating magazines. They are intricately carved for Halloween and become glowing jack-o-lanterns. People visit pumpkin patches just to find that special pumpkin for the kids. Mini pumpkins can be used as candleholders or table decorations. Candles come in homey scents like Pumpkin Cinnamon. They even grow huge pumpkins to win contest money. Recently, a winner in California produced a 1,775 pound whopper.

The use of pumpkins dates back to colonial times when the early settlers learned to grow and use pumpkins from Native Americans. Pumpkin and the pie made from it became a national Thanksgiving tradition (the holiday was even delayed once because molasses for the pie was not readily available). Pumpkin is a member of the gourd family, which also includes muskmelon, watermelon, and squash.

My favorite thing about pumpkin is using it in recipes. My tried and true recipe box has favorites like Pumpkin Pie Cake, Pumpkin Cheesecake, Jumbo Pumpkin Pecan Muffins, and Libby’s Famous Pumpkin Pie recipe, which I modify just slightly the way my mother did. I want to share my Pumpkin Scones recipe with you.

Pumpkin Scones

Dough:
2 ¼ C. flour
¼ C. packed brown sugar
2 tsp. baking powder
1 ½ tsp. pumpkin pie spice
¼ tsp. salt
¼ tsp. baking soda
½ C. cold butter
1 egg
½ C. canned pumpkin
1/3  C. milk
2 Tbsp. chopped pecans, optional

Preheat oven to 400 degrees. In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt, and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin, and milk; add to crumb mixture just until moistened. Stir in pecans if desired.

Turn dough onto a floured surface; knead 10 times (you will need to add enough flour to make the dough workable). Pat into an 8-inch circle. Cut into eight wedges, separate wedges, and place on a greased or parchment paper lined baking sheet. Bake at 400 degrees for 12-15 minutes. Serve warm with butter (we also add cinnamon and sugar).

Janet E.
Blue Springs South Branch