Fall in Minnesota. I love the 48 hours of fall we get here. This year especially, it seems like the leaves changed colors, and then 2 days later, a hefty wind came and whipped the leaves off in a matter of hours and now it's brown. The good news is the wind came and whipped the leaves out of my YARD, so it looks like there will be no yard work!
I woke up yesterday on pumpkin day and had a hankering for some pumpkin bread of some kind to munch on with my latte, and I was so pleased with the results, I'm going to share! Plenty more "pumkin-ish" days ahead to try this one out!
Pumpkin Scones (adapted from this recipe)
2 cups all-purpose flour
2 cups whole wheat flour
1T plus 1t baking powder
1 1/4 t baking soda
1/4 t ground ginger
3 t ground cinnamon
1/8 t ground cloves
1 t salt (decrease if you use salted butter)
1/2 cup butter, cold
1 cup brown sugar
15 oz can pumpkin puree
1 c chopped nuts (I used candied walnuts, but plain wlanuts or pecans would be good too)
3 T white sugar
1 t ground cinnamon
Preheat oven to 375 degrees.
In a large bowl, mix together flour, baking powder, baking soda, ginger, cinnamon, cloves, salt, and brown sugar.
Cut in butter using a pastry tool, until butter is pea size.
Mix in nuts.
In a small bowl, beat eggs and mix in pumpkin, then add them to the dry ingredients.
Just before the mixture is completely combined (should still be a little crumbly), plop it all onto a cutting board, pressing it to about a 9" circle.
Cut into wedges. Mix white sugar and cinnamon and sprinkle on top of scones.
Bake for 11-13 minutes until tops are golden brown.
Yummy. We had some left so I froze them, but I think I'm going to go get them out and eat them tomorrow!