Posts Tagged 'pumpkin'

Pipe Dream #100: To Simplify Your Life – Pumpkin Cinnamon Roll Scones

Pumpkin. Cinnamon Roll. Scones. Three real happy things squished into one recipe. Although the recipe looks a bit finicky, I tried to include a few tips along the way that should simplify things. Let’s begin, shall we?

First off, I found a lingering feather on one of the eggs I was using. I wasn’t really grossed out; I was more pleased that the eggs I was using were fresh and farm-ish-looking.

Tip #1: Don’t bother rinsing your eggs; you are just cracking the shell off them anyway.

This recipe is one of those wet/dry ingredient recipes. I made up some buttermilk from scratch with a little lemon juice and added maple syrup to the eggs. Ah maple syrup, just another one of those interesting ingredients that makes this recipe unique and my life delicious.

Tip #2: Make your buttermilk from scratch.

I used my hands to rub the butter into the sifted dry ingredients this time, but feel free to use your favorite method. Knives, a pastry blender, whatever does the trick. I recently read about grating frozen butter and mixing it in. You can read about that here if you want. Might simplify your life a bit, and heaven knows I am all about simplifying your life.

Tip #3: Grate your frozen butter.

Easily the trickiest/coolest part of this recipe is rolling the dough so that your scones are cinnamon-swirled. It is difficult to roll the dough because it is so delicate, but once it is rolled, slicing it into scone triangles is a snap. Be careful to use a lot of flour on your work surface so that the dough doesn’t stick and crack.

Tip #4: Use lots of flour when rolling out your scone dough.

You can whip up a little cinnamon glaze for the top, which bakes up a beautifully shiny finish. These scones were not at all sweet, so I made up a quick glaze of icing sugar, vanilla and milk for the top.

Look at how fabulous that looks! The swirls! It was like eating at Cinnabon sort of not really. But if you want cinnamon rolls, please look at this.

Simply sated,

L

Pumpkin Cinnamon Roll Scones

Adapted from Naturally Ella

3 cups whole wheat pastry flour
2 tablespoons baking powder
½ teaspoons baking soda
1 teaspoon salt
14 tablespoons butter, divided
2  egg whites
4 tablespoons maple syrup, divided
¾ cups pumpkin puree
¼ cups buttermilk
1 tablespoon cinnamon
2  egg yolks
½ cups powdered sugar
2 tablespoons milk

Preheat oven to 425ºF and cover a sheet tray in parchment paper (or a reusable Silpat mat).

In a large bowl, sift together all the dry ingredients. Cut in 12 tablespoons of butter (using pastry blender, two knives, or your hands) until butter is in little pea size pieces. In a smaller bowl, whisk together egg white, 2 tablespoons of maple syrup, pumpkin, and buttermilk. Stir into dry ingredients until dough pulls together.

Scoop out onto a floured surface and carefully pat dough into a rough 20×8 rectangle. Melt the remaining 2 tablespoons butter and combine with 1 tablespoon maple syrup, and cinnamon. Brush about half onto the rectangle. Starting with the end closest to you, roll the dough (like you would a cinnamon roll).

Once you have a round log, carefully shape into a rectangle log that stands about 1 1/2″ high and that has a width of about 3″. Cut log in half and divide each half into six triangles.

Whisk together any remaining filling mixture with egg yolks. This gives you a nice golden color on the scones. Place on the baking tray, brush with the butter/egg mixture.

Bake for 12-15 minutes or until the scone has a harder outer shell and has browned. Remove from the oven and let cool slightly before icing.

To make icing, combine powdered sugar and remaining 1 tablespoon of maple syrup. Add milk if it’s too thick or powdered sugar if it’s too thin. You want to reach a thick yet pourable consistency. Drizzle glaze over the scones.

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Pipe Dream #91: To Develop My Manners In Case I Ever Eat With The Queen – Pumpkin Cupcakes

I realize this cupcake looks like a cross between my brain on a Friday and a stylized flower. Unattractive.

I realize that this mount of spice looks rather unlike a mount of spice and instead looks more like a bit of carrot soup with someone’s beard shavings from an electric razor. Unattractive.

I realize that this looks like some puke caught in a bowl with lentils mixed in. Unattractive.

I realize that I love pumpkin a lot and post about it continually, and that I have extremely inadequate manners which I’m sure are the reasons you read my blog. Attractive.

But seriously, I don’t regret these at all. Despite looking awful in a bowl, these babies are gorgeous in a mouth. They are the cupcake version of every wonderful pumpkin cake slash bar you have had. Oh, and if you follow the frosting recipe I put below, yours won’t turn out like the gloppy mess I had. Go Germany!

Please and thank you,

L

Pumpkin Spice Cupcakes

Adapted from SweetandSavorybySarah

4 whole eggs
1-⅔ cup sugar
2 cups pure pumpkin puree
1 cup vegetable oil
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt

8 ounces, weight cream cheese, softened
½ cups butter, softened
2 cups confectioner’s sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Line a muffin pan with liners if you are making cupcakes.

In a large bowl, combine the eggs, sugar, pumpkin and vegetable oil. Mix for a couple of minutes until it’s well mixed and some air is incorporated. Set aside.

In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.

By hand, stir the dry ingredients in with the wet ingredients just until combined. There will be some lumps.

Pour mixture into a greased 9×13 pan and bake for 25-30 minutes or until a knife inserted in the middle comes out clean.

While the cake is cooling, make the frosting.

In a large bowl combine the softened cream cheese and butter. Mix on high until fluffy.

Add the confectioner’s sugar and mix on low until incorporated. Then turn on high and whip the heck out of it. Add the vanilla and continue to whip. I wanted a light and fluffy frosting so I had mine running on high for a few minutes after the ingredients were all added.

Once the cake is cool, frost the cake (or cupcakes).


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