Sometimes the unfortunate mishaps that occur in daily life can end up being a positive thing in the long run. One in particular led me to these pumpkin scones. Let me explain.
Take, for instance, the day I fumbled and dropped my iTouch in a sink half full of water at the gym. No biggie, right? It would dry and be okay. Apple has to make these things at least somewhat waterproof, right? To say the least, that was end of that iPod’s life. In a sink in the gym’s bathroom. (I guess somewhat appropriate since it did spend most of its time there… the gym, I mean.)
Anyhow, the Apple Genius guy broke the news that the battery had most likely already corroded and that was the end of that puppy so yes, I ended up having to buy a new one. A brand new generation 4 iTouch… $300. BUMMER. But, looking on the bright side, this one has a camera and can take videos or whatever and you could even “use it as an iPhone”. Whaaa?! Yes, so he said. That was enough to sell me but I still think he’s a liar. Anyhow, I ended up stumbling upon an awesome new app for Foodgawker as I was going gaga over the endless possibilities of new applications I could download. Dangerous techy foodie land territory. Uh oh.
As you could imagine, over the first few days of playing with this new toy and drooling over foodie pics, I ended up with a hefty list of saved favorite recipes that I would hopefully someday have the opportunity to make. And one morning, I went ahead and made these, because pumpkin and I need to frequent each other on a semi-regular basis when it isn’t officially Autumn.
Simple little pumpkin biscuit scones. I had some gingerbread beer sitting around from the holidays and so booze alone is enough to get me motivated to bake. Yes yes. Really quick and simple to make, and of course I added in a little something extra to pimp it up–crystallized ginger and a chai-spiced sugar glaze on top. And then made it into a really yummy breakfast dish by topping one with some plain greek yogurt and freshly sliced strawberries. Because that’s what you should do. Pumpkin ginger strawberry shortcake for breakfast… you know you wanna.
So yeah, hi, happy Autumn in Spring! And thanks to being clumsy and dropping iTouches in water because apparently you can end up with some pretty awesome pumpkin scones that (kinda) make up for it!
2 tsp ground ginger
A pinch of fresh nutmeg
1/2 cup cream
1/2 cup canned pumpkin puree
Working quickly and gently, gather dough together on a floured surface. Try to handle the dough as little as possible, using lightly floured hands to stop dough sticking to you, and pat the dough into a rectangle about 2-3cm thick. You can lightly knead the dough with your hands for a smoother appearance but overknead it and your scones will be tough and hard. Cut out rounds using a 5-6cm scone cutter (push the cutter into the dough, don’t twist) and place next to each other in a lined/greased heavy based baking dish that has sides (scones baked close together will rise higher and thus be lighter). Brush tops with milk then bake for 12-15 minutes, or until scones are cooked through and golden on the top. Remove from the oven and cool on a wire rack for 5 minutes, then cover with a tea towel (to stop them going hard) until you are ready to serve. You may also make the simple chai glaze to drizzle on top if you so desire!