building new castles every day

raid the cupboards and make something

In Doings, Eatings on October 9, 2010 at 6:50 AM

“Do you guys want to grab a hot chocolate, or…something?”

Andrea, Cam and I had just walked out of one of my favourite locales, the Museum of Vancouver. Grant Lawrence had just entertained us with snipits from his new book, Adventures in Solitude, along with music from his cute, nervous and highly talented wife, Jill Barber (her swooning, nasally voice stops me in my tracks), and some kids from Said the Whale. A range of ages filled the audience, enjoying Grant’s somewhat Stuart Maclean-esque story telling, what with all the minute, human details of his six-year old nausea experiences on the way to the one of many ferries to Desolation Sound.

Then we wandered through the museum’s current Home Grown exhibit and got all inspired to make something. So instead of dropping dosh at a cafe, I invited my good friends home to have some tea and baking fun!

We raided my cupboards for ingredients — huzzah for a can of pumpkin, it’s time to prepare for Thanksgiving!

Cam and I raced to find a great blog recipe for pumpkin scones and I have to say, I’m glad Cam won. Bread & Honey offers an easy, sweet recipe that is delicious even without the icing. We just modified it slightly, leaving out the nutmeg and cloves (I need to stock up my baking spices) and used some of my endless — you got it — buttermilk.

Pumpkin Scones

2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons buttermilk
1 large egg

  1. Preheat oven to 425*F. Pull out your baking sheet and oil or parchment-line it if necessary.
  2. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor (or your good ol’ hands!), cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
  3. In a separate bowl, whisk together pumpkin, buttermilk, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
  4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.
  5. Place on prepared baking sheet. Bake for about 14-17 minutes (depending how powerful your little, aging gas stove is). Scones should begin to turn light brown. Place on wire rack to cool. Or tuck in immediately!

“I remember all the shit I use to consume when I worked at Starbucks,” Andrea reminisced as we tucked into our freshly-baked scones.

“Yeah, there’s no need for them to pack thousands of calories into one baked good when all you need is flour, butter, an egg…all whole, simple ingredients,” pondered Cam.

We all nodded in agreement, our delightedly full mouths too content to allow otherwise.

Have a great Thanksgiving, folks.

  1. Those look amazing, Jocelyn! Yummm.
    Happy Thanksgiving!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: