You know the saying where you don’t appreciate what you have until it’s gone? That is exactly what I am going through right now with food blogging. My time to do anything has been zapped away by seemingly endless amounts of rehearsals and practices and I have neglected giving you guys any recipes for the holidays coming up this Thursday (Thanksgiving and Hannukah, of course!). I barely have any time to finish my homework by the time I get home (around 9) on a daily basis, and my free period at school is used to finish homework so I’m not up until all hours of the night.
As someone who avidly follows food blogs, has a mom that’s a chef, and (occasionally) posts on her own blog, you would think that I love Thanksgiving. News flash: I really don’t. There is not much about the holiday that appeals to me: I have to have a long dragged out dinner with food that I don’t really like, and I have to pretend that I like it all while trying not to explode from the amount of food I was forced to take. The only good thing about Thanksgiving as far as I’m concerned is not having school, because everyone likes a day to sleep in.
The only thing about Thanksgiving that I like is the extensive amount of bread and baked goods, mostly because I get to make most of them. The pumpkin in these isn’t overpowering, which is nice because you know that you’ll be eating pumpkin pie later. Instead, it is the sweet and tangy candied ginger that provides a flavor pop in these otherwise mellow biscuits. Enjoy!
5 T. unsalted butter, chilled and cut into 1/2” pieces
1/3 c. buttermilk
3/4 c. canned pumpkin puree (not pre-spiced pumpkin pie filling)
3 T. honey
2 T. chopped candied ginger
Preheat oven to 400°. Line baking sheet with parchment paper and set aside.
Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Chill for 10 minutes in the refrigerator.
Combine buttermilk, pumpkin, and honey in a medium bowl. Whisk until well blended and then add to the chilled flour mixture. Stir just until moist.
Turn dough out onto a lightly floured surface and knead lightly just a few times. Roll dough into a 1/2” thick 9” x 5” rectangle and dust top of dough with flour. Fold the dough crosswise into thirds, as if folding a piece of paper to fit into an envelope. Roll the dough again into a 1/2” thick 9” x 5” rectangle and dust the top with flour. Fold dough crosswise into thirds again and gently roll or pat to a 3/4” thickness. This process helps to make your biscuits tall, with a layered textured. Using a 2-1/2” biscuit cutter, cut dough into 10 rounds. Place dough rounds 1” apart on your prepared baking sheet. Lightly press some candied ginger into the top of each round. Bake for 14 minutes, or until golden brown. Remove from pan and cool on wire rack for a couple minutes. Serve warm.
Happy Sunday everyone! I hope all of you are enjoying this sunny but exceedingly toasty weather! Not much has been happening over on the East coast. I’ve just been hanging out with some of my friends, swimming day and night, and of course baking. 🙂 My summer schedule for gymnastics starts up again tomorrow, and after not being in the gym for 2 weeks, I am ready to go in and work towards being a Level 9 gymnast. Okay I’ll stop blabbering now and get to these uber- delicious scones.
I hope you guys are ready for some seriously drool-worthy scones. I don’t have very much experience with scones, only trying those blueberry buttermilk ones last September. While those turned out to be a resounding success, scones just seem like a ton of work during the school year when you have hours upon hours of homework waiting for you. But I made an exception for these scones. The bacon is baked goods trend had to get to this blog somehow, and I think that these maple-glazed goodies are the perfect things. The most important thing is using good quality bacon. That’s right, I really really really would not recommend buying that nasty precooked stuff. Who knows what’s touched that bacon? So once you get yourself some (hopefully) organic, (hopefully) local bacon, you will be addicted to these scones. They are light and fluffy, not dense and heavy. They are not too too sweet, making them a perfect way to start off the week.
In large bowl combine dry ingredients. Cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla. Fold in bacon crumbles. Turn onto a lightly floured surface and knead gently. Divide in half and pat into 7 inch round circles. Brush with melted butter and sprinkle with coarse sugar. Cut into 6 or 8 wedges.
Bake at 425 for 12-14 minutes. Top with maple glaze.
1 1/2 tablespoons maple syrup
1/4 teaspoon vanilla extract
drop of water
1 cup powdered sugar
Combine syrup, vanilla and powdered sugar and stir until combined. Based on the consistency of the glaze, add water one drop at a time and stir – if you accidentally add too much, just add a bit more powdered sugar. Continue to stir until desired consistency is reached. Pour over scones!
This week has been hectic. Late nights filled with papers and math problems are starting up again, so my baking time becomes much more limited than it was all summer. My limited time however, makes the recipes that much more important, so when we had buttermilk and fresh picked blueberries we got at the farmer’s market, this recipe was screaming my name. Although I’ve had quite a number of experiences with muffins, I have never made scones before. I had been told multiple times just how easy they were, and now that I’ve made them, I’m hooked on. These weren’t too sweet, and they weren’t too dense and they were just amazing with the delectable turbinado sugar on top to give it that extra crunch. I know I’m drooling over this, so before I babble on too much, I’ll share this spectacular recipe with you!
1 stick cold unsalted butter, cut into small pieces
1 cup (1/2 pint) blueberries
1/2 cup low-fat or fat free buttermilk
1 large egg, plus 1 more for egg wash
1/2 teaspoon vanilla extract
Turbinado Sugar, for sprinkling
Pre-heat the oven to 375 and spray an 11×17 cookie sheet.
Whisk together flours, granulated sugar, and baking powder in a large bowl. Mix the butter in with a pastry cutter or rub together with your fingers until the mixture is the texture of coarse meal. Stir in the blueberries.
In a separate bowl, whisk together buttermilk, 1 egg, and vanilla extract. Drizzle over the flour mixture and stir together with a fork, until the dough comes together but a little bit of flour remains at the bottom.
Turn the dough over onto a lightly floured work surface, and gently kneed once or twice and pat into a 1 inch thick round. Cut into twelve wedges and transfer to the prepared baking sheet.Brush with egg wash and sprinkle turbinado sugar on top. Bake for 22 minutes, or until golden brown and cooked through.
Once you try these scones, your mornings will suddenly get much better. 🙂