I love September. For many reasons, like football and fall and football… but mostly because after September comes October and October means one thing.
Okay, two things.
There’s Oktoberfest and then…
And Halloween means PUMPKIN EVERYTHING!
BTW – Every summer I grow my own pie pumpkins so that I can make my own pumpkin puree and have it all season long for wonderful delicious pumpkintastic dishes. Even if you didn’t grow any pumpkins yourself this year, try it even with farm bought pie pumpkins. It is amazing.
Like these scones. They take some patience and they go like hotcakes (and they got published in a baking magazine last year! Yeah. That good.)
So worth it.
Pumpkin pumpkin pumpkin!
- 1 1/2 cups All purpose flour
- 1/2 cup Cake flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon ginger
- 6 tablespoons butter
- 4 oz. cream cheese
- 1/2 cup pumpkin puree
- 1/3 cup buttermilk
- 1/4 cup maple syrup
- 1 teaspoon vanilla
Preheat oven to 375°
Cut the butter into small pieces and chill in freezer.
Cut the cream cheese into small cubes and chill in freezer with the butter. You want the cheese to be slightly frozen.
Mix together the pumpkin, buttermilk, syrup and vanilla until well blended and then also chill out in freezer.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt.
Retrieve the butter and blend it into the flour mixture with a pastry blender or your fingers. This mixture should look like coarse crumbs.
Now do the same with the cream cheese, only less vigorously. You want to see the cream cheese chunks. Do not pulverize them.
Add the buttermilk mixture to the flour and mix just until the dough comes together. Do not over mix. Remember. Want to see the chunks of cheese.
Dump this mixture out onto a lightly floured surface, knead a few times to form a flat circle about 1.5″ thick and 7″- 8″ round.
Now cut this circle into 8 pie slices and place on a cookie sheet and put that cookie sheet on top of another sheet so that the bottoms of the scones do not burn and slide it all into your oven.
Bake at 375° for approx 15 minutes.
Remove from oven and let cool.
The Chocolate Drizzle
- 4 oz chocolate chips
- 1/2 cup heavy whipping cream
- 1 tablespoon butter
While the scones are cooling pour the chocolate chips into a glass bowl. Heat heavy whipping cream to a boil. Pour cream over the chocolate and slowly stir until blended. Add butter and stir till smooth. Drizzle over scones.
Eat all the scones.
Maybe share them.
Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.
From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.